East Winds

East Winds is a joyous celebration of Trinidadian, Guyanese, Surinamese and Grenadian cultures, traditions and, of course, cuisine.

Riann Phillip, Vogue.co.uk

West Winds: Recipes, History and Tales from Jamaica was one of my favourite books from last year. And East Winds, Phillips’s follow-up, is every bit as good. In it, he charts the foods of the Eastern Caribbean, and immigrant influences from North India, South China, West Africa and Europe. Beautifully written, it’s deeply personal, endlessly enlightening and makes me want to cook things I’ve never tried before.

Tom Parker Bowles - FAVOURITE COOKERY BOOKS OF THE YEAR, Mail on Sunday YOU

'An immensely powerful read and a pleasure to cook from'

Susan Low, Waitrose Magazine

East Winds is Riaz Phillips’s third book and reveals what an outstanding and poetic writer he’s become. He takes us on a culinary and cultural journey through Guyana, Grenada, Trinidad and Tobago and elsewhere. The term "hidden Caribbean" refers not only to the fact the south-eastern islands are overshadowed by Jamaica and the broader Caribbean, but to the myriad identities – Amerindian, west African, Portuguese, Chinese and Indian – that swirl within them and manifest so clearly in their food. The chapter titles – Plant-based, Seeds & Pulses; Nose-to-Tail – feel contemporary, but these are old ways and the chapter on roti is a masterpiece.

Rachel Roddy, Five of the best food books 2023, The Guardian

Riaz Phillips is one of the best writers on Caribbean food, and his new book East Winds, is an eye-opening mouth-watering look at the food of what he calls the hidden Caribbean. It'll take you on a culinary journey.

Ed Cumming, The Telegraph Magazine

'Stunning'

VOGUE

You've read Riaz Phillips' brilliant Caribbean tome West Winds, now it's time to delve a little deeper with this second book bursting with recipes based on memories and tales from the lesser-hailed eastern clutch of islands

Joanna Taylor, ES Magazine