The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas

Eric Silverstein's experience in Asian food culture as a kid in Japan, and, later, his submersion in Southern and Southwestern food, advises his cooking at his café, The Peached Tortilla, in Austin, Texas. The 100 flavor-pressed plans here incorporate a significant number of The Peached Tortilla's most-adored dishes, similar to the Banh Mi Taco, JapaJam Burger, and Bacon Jam Fries, which picked up raging being a fan when Silverstein previously served them out of his renowned Austin-based food truck. Other group satisfying top picks range from firm Umami Fried Chicken and Korean Short Rib Pappardelle with Smoked Crème Fraîche to Asian Pear Miso Salad and Roasted Cauliflower with Nori Brown Butter. This is Asian combination at its best, conveying soul-fulfilling solace food with a kick!

About the Author
Born in Tokyo, Eric Silverstein became immersed in Japanese food culture as a child. When his family moved to Atlanta, GA, he fell in love with Southern cooking. Silverstein eventually pursued a career in the food-truck industry, and has since been featured in TheNew York Times, People, Kiplinger's, Food & Wine, and Details, as well as on Live! With Kelly & Michael, Food Network, and The Cooking Channel. Silverstein opened his first brick-and-mortar restaurant, The Peached Tortilla, in Austin, TX, in 2014 (named by TheNew York Times as “One of the Five Places to Go in Austin”). In 2016, Silverstein opened Peached Social House, a one-of-a-kind event and catering space, and in 2018, he opened The Peached Tortilla’s first fast-casual restaurant in Austin-Bergstrom International Airport.

An absolutely outstanding cookbook. Very inventive and delicious recipes with plenty of variety. Easy to make dishes with widely available ingredients. The recipes initially look daunting because they are very long but its only because they are very detailed so good for those starting out cooking and easy to zip through for more experienced cooks. The book itself is well constructed with great photos (both essential in cookbooks that take a lot of beating and use). Ive cooked about half the recipes so far and they have ranged from really good to out of this world. The brisket trio of noodles, hash and tacos is fabulous and just these are worth the price of the book. This has become one of my nightly go to cookbooks and has joined the pantheon of PokPok (#1), the Slanted Door, the Fuchsia Chinese cookbooks, Six Seasons and Urban Italian as my most used and practical cookbooks. The only down side is that if I don't cook the brisket hash for Sun brunch every week, the family gets unhappy. Highly recommended. --Xenoc

Great Book, he goes through the process, ups and downs of the food truck biz. It is not your grandma's cookbook. I would say it's more of an autobiographical, introspective into The Peached Tortilla from concept to brick and mortar and beyond. It's a sit down with Eric Silverstein hear a story and make some great food. 100% recommend, this My wife loves cookbooks and this one is a keeper. Of you aren't that cookbook fan but enjoy some great stories are a foodie at heart or even one day want to be, just click buy. --Rebecca

The author’s personal story is as important as the recipes in the cookbook. It reflects the brutal realities of starting a food truck and taking it all the way to a multi concept catering company. A great guide to people considering taking the entrepreneurial track. Nothing is sugar coated here. The recipes reflect a wide variety of cooking styles from Japan, Korea and Southeast Asia with a distinctly American Southern twist. --Joel Silverstein

The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas