{"product_id":"essentially-basque","title":"Essentially Basque \/ COMING OCT. 13TH!","description":"\u003cp\u003e\u003cb\u003eTHIS TITLE WILL BE RELEASED ON OCTOBER 13TH, 2026!\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cb\u003eRESERVE YOUR COPY NOW AND WE'LL HAVE IT OUT TO YOU THE MOMENT IT COMES IN!\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eALL PREORDERS RECEIVE 20% OFF.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eORDERS THAT INCLUDE BOTH IN-STOCK \u0026amp; PREORDER ITEMS WILL SHIP OUT ONLY WHEN THE PREORDER HAS COME IN.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Basque country, nestled between Spain and France, is legendary among chefs for its vibrant markets, deep culinary traditions, and a culture that prizes eating well. From rustic tavern fare to the refined techniques of Michelin-starred kitchens, it’s a place where food is a way of life.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRyan Bartlow spent his formative years cooking at Akelarre, a three Michelin-starred restaurant in San Sebastián, while living above a humble village tavern. There, \u003cstrong\u003ecroquetas\u003c\/strong\u003e, \u003cstrong\u003etxuleta steaks\u003c\/strong\u003e, and simple red wine became his daily sustenance. Those experiences shaped him as a cook and continue to inspire his menus today at his acclaimed New York restaurants Ernesto’s and Bartolo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith just a handful of simple ingredients―potatoes, olive oil, eggs, shrimp, tomatoes, garlic―plus a few easily sourced Spanish staples like piquillo peppers, tinned fish, and paprika, Bartlow shows how to create dishes that are at once rustic and refined. Recipes include \u003cstrong\u003ecroquetas de jamón\u003c\/strong\u003e with creamy centers and crisp exteriors; the classic \u003cstrong\u003etortilla de patatas\u003c\/strong\u003e, custardy and tender; \u003cstrong\u003egildas\u003c\/strong\u003e, the iconic pintxo of anchovies, peppers, and olives; and the silkiest \u003cstrong\u003ecrème caramel\u003c\/strong\u003e you’ve ever tasted.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eApproachable and deeply flavourful, these are recipes designed for real home kitchens―no foams, no screaming-hot pans, no tricks, just food meant to be eaten with wine, cider, sherry, or beer amongst friends. Alongside the recipes are thoughtful menus, plating tips, cocktail recipes, and a guide to the best Spanish products. Bartlow also includes a travel guide for those who want to explore the Basque country firsthand.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBringing together Bartlow’s most trusted recipes and techniques and the storytelling of Laurie Woolever―longtime collaborator of Anthony Bourdain―\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eEssentially Basque\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e captures the spirit of Spanish culture and distills one of the world’s most celebrated food regions into dishes any home cook can master.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eHardcover \/ 304 pages\u003cbr\u003ePublished 13 October 2026\u003c\/span\u003e\u003c\/p\u003e","brand":"RYAN BARTLOW","offers":[{"title":"Default Title","offer_id":48251595260145,"sku":null,"price":55.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/EssentiallyBasque-Bartlow01.png?v=1780612552","url":"https:\/\/goodegg.ca\/products\/essentially-basque","provider":"Good Egg","version":"1.0","type":"link"}