Preserving Wild Foods: A Modern Forager's Recipes for Curing, Canning, Smoking & Pickling

Raquel Pelzel's work has been featured in Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook's Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.

Matthew Weingarten is the executive chef at Inside Park at St. Bart's in New York City, where he brings a strong sense of place and seasonality to his professional cooking. He was previously chef de cuisine at Savoy and Quilty's, both in SoHo. At Inside Park, Weingarten fosters strong relationships with the farmers and purveyors who have become part of his food family. Interested in lost culinary techniques, he practices the art of curing meats, pickling vegetables, and preserving fruits. He enjoys giving back to the community that he has helped shape by peer-mentoring in the workplace and introducing others to a world of place and season at the dining table.