Michael Smith, one of Atlantic Canada’s most recognizable chefs, is back with a new cookbook featuring simple recipes for the home cook. Smith is a bestselling author and host of several food TV shows, in addition to being PEI’s official food ambassador. His latest book, Chef Michael Smith’s Kitchen: 100 of My Favourite Easy Recipes, showcases both his passion for food and his creativity.

“One of the most exciting things I get to do is create recipes and write cookbooks,” he says in the book’s foreword. “I’ve learned a lot about ‘real’ food over the last few years and gained lots of genuine insight from my own home cooking experiences with my family, friends and community.”

The book features recipes that he regularly prepares in his own kitchen, such as Mediterranean Braised Salmon with Ripe Tomatoes, Olives, and Oregano, which features salmon simmered with a medley of delicious herbs and vegetables.

In his recipe for Honey Mustard Barbecue Baked Baby Back Ribs, he offers this tip: “Because of the long cooking time, it is important that no moisture escapes from the pan—if it does, the ribs will eventually dry out. If your pan is wider than your foil, you can fashion two sheets into one larger one. Lay one sheet directly on top of a second sheet. Carefully and tightly fold one long edge over twice, about 1 inch (2.5 cm) each time. Open up the two sheets like a book, flatten and crease the middle seam with your finger, then tightly cover the pan.” But save room for his Triple-Treat Creamsicle Marshmallows. As Smith puts it: “You can do remarkable things with sugar in your own kitchen.” September, 2011; Penguin Press; $32