100 Reasons Why Leo Tolstoy Cried

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A graphic novel about one of the greatest Russian writers, this unique and extremely compelling overview of Leo Tolstoy imparts meaningful insights into life, literature, and love.

Leo Tolstoy, Russian writer, is best known for his novels War and Peace (1869) and Anna Karenina (1878). Although the world's greatest novelist was a courageous man, his heart responded with pain and excitement to almost everything—whether poems and prose by fellow writers or hunger in the surrounding villages, not to mention family affairs. By his example, Leo Tolstoy showed that boys do cry, can express their feelings, nurture others, and embrace everything they love.

Through the crystal prism of tears, Katya Gushchina shows us a multifaceted world in which Leo Tolstoy created his groundbreaking novels and made a difference in the world using intelligence and kindness, instead of aggression and force.

"Shows us in a very cheerful and moving manner how, when, and under what circumstances Tolstoy shed his tears, thus challenging one of the most common gender stereotypes." —Andrei Zorin, Professor and Chair of Russian at the University of Oxford, Author of Leo Tolstoy

"This biography, which is structured like an illustrated listicle, looks at all the ways the Russian novelist’s vulnerability countered masculine norms of his era." —Publishers Weekly

★ 2023, BRAW Amazing Bookshelf Selection

Katya Gushchina is an artist and a cartographer who works with travel books, comics, and graphic novels. She had so much fun making this book and currently resides in Russia.

Hardcover, $19.99, 116 pages, 5.9 x 8.26 inches, ISBN: 9781962098021

PUMPKIN SOUP

2 1/4 pounds pumpkin, peeled, seeded, and fibers
removed
2 onions, grated
6 tbsp. Olive oil
2 tbsp. Cumin seeds
2 pinches of ground cayenne
2 cloves garlic, crushed
2 ½-in. Fresh ginger, peeled
and finely chopped
2 cups coconut cream
salt and freshly ground
black pepper

Topping
4 to 6 tbsp. Crème fraiche or olive oil
4 to 6 tbsp. Pumpkin seeds, toasted
1 tbsp. Cumin seeds, toasted

Cut the pumpkin into small pieces. Sauté the onions in a large pan with the olive oil, cumin seeds, cayenne, garlic, and ginger. Add the pumpkin and sauté for 5 minutes without browning. Pour in the coconut cream and cook for about 30 minutes until everything is tender. If there is not enough liquid in the pan, a splash of water may be added. Blend the soup in a blender until it’s smooth or use an immersion blender in the pan. Strain the soup. If necessary, push the last remaining soup through the sieve with the rounded side of a spoon. Season the soup with salt and pepper.

Serve the soup with a tablespoon of crème fraîche and toasted pumpkin seeds added to each bowl and a sprinkle of cumin seeds. Serve with breadsticks.