“This refreshingly gracious tone, the creative recipes, and the personal introductions combine to make this an outstanding book.” – Foreword Reviews

 

ABOUT THE AUTHOR

Founder & owner of The Peached Tortilla, Eric Silverstein, did not take the traditional route into the hospitality world. The former litigator always had a passion for food and aspired to become an entrepreneur, so he decided to combine the two by opening a food truck. His first truck opened in Austin in 2010, and The Peached Tortilla empire has since expanded into a fleet of food trucks, three brick-and-mortar restaurants, and a full-service catering business and event space. He opened a new fast casual outpost of The Peached Tortilla in the Austin-Bergstrom International Airport in the spring of 2018, and his most recent project, Bar Peached, opened January 2019.

Silverstein was born in Tokyo, Japan, where he lived for 10 years before moving to Atlanta, GA. In 2010, at the age of 27, he ventured to Austin for the sunny weather and friendly people. His style of cooking is heavily influenced by Japanese, Chinese and Malaysian cuisine from his time growing up in Japan, with hints of flavors from his time spent in the South.

Silverstein was named one of Plate Magazine’s “30 Up and Coming Chefs in America” and a “Rising Star” by FSR Magazine in 2016. He is also a founding partner of the ‘Trailer Food Tuesday’ series that takes place each summer at Austin’s Long Center and a brand ambassador for TouchBistro. He’s been featured in People, The New York Times, Kiplinger’s, and Food and Wine, as well as on Live! with Kelly and Michael, Food Network and The Cooking Channel.

ABOUT THE BOOK

Eric Silverstein’s background in Asian food culture and, later, his immersion in Southern and Southwestern cuisine, inspires his cooking at his restaurant, The Peached Tortilla, in Austin. His new cookbook, The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas (May 7, 2019), is filled with 100 flavor-packed recipes including many of the restaurant’s most beloved dishes, like the Banh Mi Taco, Japajam Burger, and Bacon Jam Fries, which gained a cult-like following when Silverstein first served them out of his famed Austin-based food truck. Other crowd-pleasing favorites range from crispy Umami Fried Chicken and Korean Short Rib Pappardelle with Smoked Crème Fraiche to Asian Pear Miso Salad and Roasted Cauliflower with Nori Brown Butter. Filled with full-color photos, detailed how-tos, with Eric’s own eclectic touches interspersed throughout, this is Asian fusion at its best, delivering soul-satisfying comfort food with a kick!

TIMELY TIE-INS

  • Memorial Day– recipes for BBQs
  • National Salsa Month – May
  • National Salad Month – May
  • National Hamburger Month – May
  • Cinco De Mayo – May 5, 2019
  • Mother’s Day – May 12, 2019
  • National Fruits and Vegetables Month – June
  • Father’s Day – June 16, 2019
  • Culinarians Day – July 25, 2019
  • Eat a peach day- Aug 22

DISCUSSION TOPICS

  • From lawyer to food truck vendor to Peached hospitality empire – what was the spark that ultimately prompted Eric go for his passion?
  • What are Eric’s favorite dishes from the book to prepare and which are his favorite to eat?
  • Eric calls himself a “mishmash” of Jewish, Chinese, American with a little Japanese sprinkled in. What was it like growing up as a mixed-race child in Japan, and then in the deep south? How did Eric find where he fit in?
  • What is the significance of the word “Peached” in all of Eric’s culinary and entrepreneurial projects?
  • 5 tips for someone who wants to start their own food truck, or who has a successful food truck and wants to take it to the next level
  • How to make the leap from food truck to brick and mortar restaurant
  • How to grow a hospitality business organically and when do you know it is time to grow?
  • The importance of Japanese culture not only on Eric’s food, but on his approach to business and life