Jerusalem-born, London-based chef Yotam Ottolenghi became an unlikely cookbook superstar when his collection of vegetarian-leaning recipes, Plenty, became a blockbuster global bestseller. Four books and several restaurants later, he's credited with kicking off America's renewed interest in both vegetables and Middle Eastern flavors. On the Eater Upsell, he talks with Greg Morabito and Helen Rosner about the difference between a cookbook recipe and a restaurant recipe, cooking for his kids, and his meandering path to professional success.

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