Hi, readers! We have a real treat in store for you today, a spotlight on a book by Eric Silverstein, a talented author and chef!
BEHIND THE SCENES: WRITING THE COOKBOOK
One thing people (hopefully) won’t realize in reading the book is that I did not have a lot of time to write it! I think we finalized the deal with Sterling Publishing in late November, and the due date to have a draft of the manuscript submitted was sometime in early March. That left me a little over three months to write all of the memoir portion of the book and then of course, the 100 recipes. On top of that, I had to schedule photo shoots with my photographer, Carli Rene of Inked Fingers.
The process required me to stick to a schedule. Every day I was writing a recipe or two, and then on the weekends I would try and test 4-5 in my home kitchen if I wasn’t at one of the restaurants or on a catering event.
During the week, in addition to writing the recipes, I was working with Carli on a shot list. We had seven total photo sessions in Austin, and then I sent Carli to Tokyo, Japan to capture my early food and cultural influences as a child. Photos were such an important part of the book. For me, the photos needed to tell our story and capture the depth of our journey from food truck to a multi-faceted hospitality company. We also had to gather over one hundred releases from employees and customers who were featured in the book. I remember Carli had to pass these out to our guests on a Friday night since we wanted to capture the magic of a busy service.
In retrospect, I’m impressed we got it done. There was a lot of back and forth coordination between Carli and I. Additionally, this was my first book and I was learning a lot of the procedural elements to writing a book on the fly. I had to get used to including a lot of abbreviations within the manuscript. For instance, we had to signal a headnote. Not only was I in constant communication with Carli scheduling photography, but I was also in communication with Jennifer Williams at Sterling, my editor. She was coaching me on how to write the book, what order I had to list my ingredients for the recipes, and the subtle details I was missing within the book.
I’m proud of the final product. I think the hard work and effort shines through each page of the cookbook. The learning curve was steep but the journey was worth it. I’m happy with where we arrived.
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 September 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, Peached Social House. 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, Georgia. Then in 2010, at the
age of 27, he ventured to Austin for the sunny weather and friendly people. It was his upbringing in both the Peach
State and his “atypical” approach to food that inspired Silverstein to name his business “The Peached Tortilla.” 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 is 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. When Silverstein isn’t working, he spends his time eating out at
restaurants around Austin, hanging out with his wife, Kristine, and their young son, Niko, and watching his favorite sports teams.
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