Essentially Basque

There’s no better guide to the traditions of Basque and Spanish cuisine than Ryan Bartlow, and there’s no better book than this one. Five stars. * —ADAM PLATT, former restaurant critic for New York magazine and author of The Book of Eating *
Both inspiring and practical, the kind of book you return to again and again. * —ERIC RIPERT, chef and co-owner of Le Bernardin *
Ryan’s recipes are lovingly created, showcasing his deep passion for, and knowledge of, Basque cuisine. * —GAIL SIMMONS, food expert, TV host, and author *
I’ve never been to Spain, but Ryan’s food is so good I don’t have to. * —MATTY MATHESON, chef, restaurateur, actor, and bestselling author *
Even if this cookbook only had one recipe in it-the chicken croquetas-it would still be worth every penny! * —GABRIELLE HAMILTON, chef and author of Blood, Bones & Butter *
Essentially Basque is generous, precise, and completely without pretense. * —GRANT ACHATZ, Michelin-starred chef and restaurateur *
Each dish tells a story and takes you on an adventure with Ryan Bartlow as your guide. * —FARIDEH SADEGHIN, food writer and recipe developer *
This is a book fully steeped in a sense of place, including helpful guides to the Basque language and Basque-Spanish drinking culture, and a travel guide to the region itself, with gorgeous photographs. * —SAVEUR, The 15 Cookbooks We’re Most Looking Forward to this Fall *

Ryan Bartlow is the chef and co-owner of Ernesto’s and Bartolo in New York City. He began working in restaurants at age 14 at Baskin-Robbins in his native Chicago. After culinary school, he moved to Spain to cook at the famed Akelarre, and from there, cooked in some of the most respected kitchens in the U.S., including Alinea in Chicago, Animal in LA, and Frankie’s Sputino, Quality Eats, and Frenchette in New York. Ernesto’s has been heaped with accolades since its opening. Pete Wells named it #3 on the list of Best Restaurants in New York for The New York Times in 2021, and it has remained high on that list ever since. It also received glowing reviews in New York magazine, Eater, and GQ, which named it one of the best new restaurants in America. In the summer of 2025, he opened his second Spanish restaurant, Bartolo, in the West Village, which has already started garnering critical acclaim.

Laurie Woolever is a New York Times bestselling author, editor, speaker, and former cook. For nearly a decade, she worked as the lieutenant to Anthony Bourdain, coauthoring Appetites: A Cookbook and World Travel: An Irreverent Guide with him. She later authored Bourdain: The Definitive Oral Biography, Richard Hart Bread, and Care and Feeding.

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