East Winds

What's inside: A celebration of the lesser known Caribbean culture, rooted in tales and memories of the history and heritage of the eastern reaches of the Caribbean.

The hidden Caribbean isn't a place but a legacy of the complex history, people and food that exist outside the limelight of Caribbean culture.

East Winds is full of Riaz's award-winning recipes, with food and travel writing interwoven throughout, giving full focus to the both violent and vibrant stories of the indentured Indian and Chinese, Indigenous tribes and African heritage of Trinidad & Tobago, Guyana, Suriname and beyond. All equally create the kaleidoscope that is Caribbean food today.

Ranging from plant-based to meat and seafood, Riaz offers up not only delicious dishes but also the inseparable stories of people and places. Get to know island favourites like hot doubles, a whole chapter dedicated to roti, a whole list of Caribbean curries and much more. More than a cookbook, with East Winds you'll go on a culinary journey to explore the roots and evolution of the dishes you're cooking.

Reviews

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.