If you learn nothing else from Leo Tolstoy�s Anna Karenina, you will learn how to make jam. A vintage recipe, moistened �with a little rum� to stand the test of time. An aural cookbook preserved in idyllic scenes of Russian country cooking that will never spoil and will always remind us that food is not just a character in a novel, but a figure in our own lives, ever changing with Kitty�s times, evergreen in Agafya Mikhailovna�s memories.