Breaking bread: Recipes and memories of Irish home-cooking

Available Fall 2019

Breaking Bread by Paula Lyons

Inside Breaking Bread by Paula Lyons

I’ve always thought that good food is a privilege: one not enjoyed by everyone and so I truly appreciate a great meal. I’ve eaten my way around much of the world, not entirely out of a thirst for knowledge I might add, more of a quest for new recipes and flavours! Read more below

Watch a video preview of Breaking Bread

Featured video recipes in order of appearance: Potato scones, Baked beans with beef, Ballymaloe ice bowl, Pea & mint salad, Blackberry & apple crisp, Colcannon, Honey chocolate custard, Plum jam, Mustard fried chicken, Calamari, Bacon wrapped salmon, Potato rosti, Sunday herbed lamb, Turkey & bean soup, Fish chowder, Fish goujons & chips, Chocolate & orange cake, Walnut Guinness bread, Cream puffs

I couldn’t possibly count all the times I’ve broken bread with people in their homes. You can keep the five-star hotels: there was nothing to compare breaking saltless bread with families and friends in Italy under the Tuscan sun, or the roti or hoppers (rice flour and coconut milk dough) with Sashi and his family in Sri Lanka. I’ve tucked my feet under the table, and tucked the napkins under my chin, with strangers in Munich, Slovakia, Moscow, Budapest, Genk, Jakarta, Palawan, Poprad-Tatry, Adelaide, to name only a few. Concerned mothers were particularly generous in opening their kitchens and dining tables to me. I was a hapless traveller, never wearing a watch and turning up in towns, often the wrong town, at all hours of the day or night.

People have fed me on trains, sharing their packed lunches along with their conversation and culture. Like the Chinese men who ordered me dinner on a train from Beijing to Canton and had the chef bring it to me personally. Or the Mongolian smugglers who bought me a hot chicken for Christmas dinner on the Trans-Siberian train. Everywhere I went, no matter the language, people shared one thing—food.

This book is filled with Irish recipes I knew from my childhood, recipes I developed to remind me of home when I was far, far away, and recipes I learned in kitchens around the world. Food has soul, food has warmth, food has history and that is how I feel every time I crank up the oven and fill the kitchen with the scent of melting butter atop my Irish brown soda bread.

I hope you enjoy the recipes in this book so you can experience the great pleasure of breaking bread with family and friends!