Nova Scotians know that there's no better way to sample Nova Scotia's cuisine than with a bowl of seafood chowder. Authors Elaine Elliot and Virginia Lee have updated this edition with new recipes from restaurants across the province. Each recipe tells a story of its community's roots and local produce. Among them: Smoked Yukon Gold Potato Chowder, Root Vegetable Seafood Chowder, A light Creamy Chowder, or a hardy Haddock and Bacon Chowder entree. Mouth watering images accompany many of the chowder recipes.