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. It's so popular because Ottolenghi,http://www.gamel860.com/, a successful restaurateur and writer in England, has developed something of an international cult following for his stylish and imaginative vegetarian dishes and column in The Guardian. And this book has been such an insider hit, I would argue,[link widoczny dla zalogowanych], because American Askenazic Jews love finding "Jewish" food that corresponds to the way they like to eat, rather than the schmalz, potatoes, and cabbage of their grandmothers. Whatever the rich cultural antecedents--which include those of Ottolenghi's German-Italian academic parents, who raised him in Jewish West Jerusalem, and of Tamimi's Muslim parents in East Jerusalem--this food, with its emphasis on vegetables,[link widoczny dla zalogowanych], north African spices, and Mediterranean condiments,[link widoczny dla zalogowanych], slots exactly into what people are cooking today. Example of being exactly on trend? Shell pasta in a hot sauce of Greek yogurt with garlic, peas, pine nuts,[link widoczny dla zalogowanych], Aleppo pepper, torn basil leaves, and feta. It's a cream sauce with tang and without fat. Roast beet with