Read them and eat: Ireland’s top chefs pick their favourite cookbooks

From classics like Larousse Gastronomique to cutting-edge options like the Etxebarri Cookbook, chefs from around the country tell us about the culinary books they love to read

Christine Walsh from Éan in Galway: ‘I’ve read The Art of Fermentation by Sandor Katz back to front a few times’. Picture: Nathalie Marquez Courteney

Christine Walsh, Éan, Galway

The Art of Fermentation by Sandor Katz. I’ve read that book back to front a few times. I also love Harold McGee’s On Food and Cooking, which goes into the science behind cooking, and why certain things have a reaction or work together.

Michel Bra’s Essential Cuisine: ‘way ahead of its time’

Stevie Toman, Ox, Belfast

The book that probably had the biggest influence on me is Essential Cuisine by Michel ...