Nikolai Zabolotsky (1903-1958) was one of the great poets of twentieth-century Russia. As the last link in the Russian Futurist tradition and the first poet to come of age in the Soviet period, Zabolotsky wrote both experimental and classical poetry. This is the first critical biography of Zabolotsky to appear in English. Goldstein examines not only his poetic career but also his life, highlighting the deep ambiguity of Zabolotsky's era by exploring the ways in which the poet was influenced both by the artistic avant-garde and by the Soviet scientific establishment.

Nikolai Zabolotsky (1903-1958) was one of the great poets of twentieth-century Russia. As the last link in the Russian Futurist tradition and the first poet to come of age in the Soviet period, Zabolotsky wrote both experimental and classical poetry. This is the first critical biography of Zabolotsky to appear in English. Goldstein examines not only his poetic career but also his life, highlighting the deep ambiguity of Zabolotsky's era by exploring the ways in which the poet was influenced both by the artistic avant-garde and by the Soviet scientific establishment.

This new, 30th Anniversary Edition of A Taste of Russia has been revised and updated with a new Preface that considers the changes in Russian culinary culture since the original edition came out in 1983. Also included are a dozen delectable new recipes, such as Onion Dumplings, Horseradish Vodka, and Whipped Raspberry Mousse. In addition, the entire book has been totally redesigned with a fresh, modern presentation. A Taste of Russia is the de nitive modern cookbook on Russian cuisine, layering superbly researched recipes with informative essays on the dishes' rich historical and cultural...

The well-known actor and seasoned gourmet invites families to come together in the heart of every home -- the kitchen -- with another fabulous guide to cooking. Vincent Price and his wife, Mary, authors of the classic A Treasury of Great Recipes, turn their attention to four centuries of traditional American dishes in this charming cookbook. Starting with the chowder, stewed cod, and hasty pudding of early America, the collection ranges through scrapple, apple pandowdy, and other regional favorites of the nineteenth century to the recipes of modern America, from vichyssoise to corned...