In this follow-up to the popular "Fast, Fresh & Green," Middleton offers up a whole new cook's repertoire by shifting the focus to vegetables as the main course of the meal. Vibrant soups and salads, luscious grilled pizzas, and dishes loaded with green goodness are brightly illustrated with 50 full-color photographs.

The author of Fast, Fresh & Green presents cooking techniques and seventy-five seasonal veggie recipes—ideal on Meatless Mondays or any day of the week. Susie Middleton, former editor of Fine Cooking, offers up a whole new cook’s repertoire by shifting the focus to vegetables as the main course of the meal. Brimming with strategies, techniques, and seventy-five peerless recipes for cooking vegetables in every season, this is the perfect book for the millions who have embraced Meatless Mondays and anyone who appreciates good, fresh food. Brightly illustrated with fifty color photographs and enlivened by the author’s energizing voice, Fresh & Green Table offers recipes from vibrant soups and salads to luscious grilled pizzas and tarts loaded with green goodness—in an unparalleled source of instruction and inspiration.

Louisiana's identity is inextricably tied to its famous foods; gumbo, red beans and rice, jambalaya, and touffe are among the delicious dishes that locals cherish and visitors remember. But Louisiana's traditional cuisine has undergone a recent revision, incorporating more local ingredients and focusing on healthier cooking styles. In The Fresh Table, locavore Helana Brigman shares over one hundred recipes that reflect these changes while taking advantage of the state's year-round growing season. Her book offers staples of Louisiana fare -- seafood, sausage, tomatoes, peppers, and plenty of spices -- pairing these elements with advice about stocking one's pantry, useful substitutions for ingredients, and online resources for out-of-state cooks. Brigman equips every kitchen from New Orleans to New York with information about how to serve Louisiana cuisine all year round. For each season The Fresh Table provides an irresistible selection of recipes like Petite Crab Cakes with Cajun Dipping Sauce, Rosemary Pumpkin Soup served in a baked pumpkin, Fig Prosciutto Salad with Goat Cheese and Spinach, Grilled Sausage with Blackened Summer Squash, Blueberry Balsamic Gelato, and Watermelon Juice with Basil. Brigman introduces each recipe with a personal story that adds the last ingredient required for any Louisiana dish -- a connection with and appreciation for one's community.

The preservation of freshness of fruits and vegetables until their consumption is the aim of many research activities. The quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper storage solutions in order to preserve the initial quality. Nowadays, for each step of the supply chain (packing house, cold storage rooms, precooling center, refrigerate transport, and distribution), innovative preservation technologies are available that, alone or in combination, could preserve the fresh products in order to maintain the principal quality and nutritional characteristics. In this Special Issue, these preservation technologies will be described, highlighting their effect on quality maintenance.