Bangers and mash? Toad in the hole? Spotted dick and custard? Don't worry, this isn't an English food cookbook! Being fair to English food though, it is going through a revival, and is now really first class.

Instead, this cookbook focuses on real food. Food that is unprocessed, food that is fresh, and food that is good for you. Simple cooking techniques are used, that highlight the main ingredients of the dish, and make it easy to understand combinations of flavors.

I don't have hours and hours to spend cooking every night (I wish!). None of these recipes involve complicated culinary techniques that take an age to master. This is about cooking great food, with the minimum of fuss, however food that still has character, uniqueness, and lots of flavor. Most recipes are fast enough to cook on a weeknight, however there are still some great special ones that you can break out on the weekend and for dinner parties, that take a little longer to prepare.

The purpose of this book is to get everyone interested in food. The raw ingredients, the cooking processes, the variety of food, and obviously the final product!

A lot of the book focuses on cooking seafood. Why? Firstly, to me, nothing cooks as fast and yields such satisfying results. Secondly it tastes great! There is also a huge variety of seafood out there to cook, and an amazing amount of different ways to cook it. This can be daunting at first. I know a lot of people are turned off cooking fish at home, because they think they don't know how to cook it properly. Thankfully, with a few basic techniques under your belt, fish is one of the easiest things to cook.

T o help aid new cooks, I have also included chapters on kitchen equipment, getting the most from your farmers markets, how to recognize fresh fish, and the basic methods of cooking seafood.

So what is different about this book?

The focus of Wrightfood is that of good clean healthy food that tastes great, and is good for you. My aim is to get people interested truely interested in food and cooking. Source local ingredients, visit farmers markets, find out where your food comes from.

The majority of the recipes here are inspired by Northwest cuisine, often with a slight european twist and flavor.. This is a fabulous part of the world to cook in, and I want to share that with everyone.

Perhaps the most unique thing is that this is written by me, and photographed by myself and Danika (my wife). No food designers, photographers and so forth. The aim of this? To show that you can truly create great looking and tasting food at home, without dozens of professionals.

Finally, this isn't a book jammed full of 1000 recipes. That is not what I wanted to create. For me it is quality over quantity. This is a good selection of great recipes that you are going to want to cook over and over again. I also wanted to create extremely detailed explanations of every stage, with tons of photographs to highlight cooking techniques.

So that is it, simply Wrightfood. Enjoy.