Inspired by our native landscapes and traversing boundaries of the past and future, this collection is Tom Cox's first foray into fiction. Funny, strange and poignant, it elicits the unexpected and unseen to raise our hackles and set imaginations whirring.Inspired by our native landscapes, saturated by the shadows beneath trees and behind doors, listening to the run of water and half-heard voices, Tom Cox's first collection of short stories is a series of evocative and unsettling trips into worlds previously visited by the likes of M.R. James and E.F. Benson.Railway tunnels, the lanes and hills of the Peak District, family homes, old stones, shreds fluttering on barbed wire, night drawing in, something that might be an animal shifting on the other side of a hedge: Tom has drawn on his life-long love of weird fiction, folklore and nature's unregarded corners to write a collection of stories that will delight fans old and new, and leave them very uneasy about turning the reading lamp off.

    He now shares them in this jewel of a book.

    In this fascinating collection, Idries Shah shares this insight with us as we read the astonishingly similar versions of tales as they developed throughout the world.

    

    The magic of this cookbook is that you won't feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore. Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats.Recipes include:Grilled halloumi flatbreads with preserved lemon & barberry salsaRoasted tomato & chilli soup with herb-fried croutonsRoast vegetable bastillaGrilled tofu salad with tamarind & miso dressingPotato, ricotta & herb dumplings with walnuts & pul biber butterFeta, pul biber & oregano macaroni bakeCourgette, orange & almond cake with sweet yogurt frosting

    Sections group tales together by theme or juxtapose variations of individual tales, inviting comparison and analysis across cultures and genres. An accessible section of critical selections provides a foundation for readers to analyze, debate, and interpret the tales for themselves. An expanded introduction by the editors looks at the history of folk and fairy tales and distinguishes between the genres, while revised introductions to individual sections provide more detailed history of particular tellers and tales, paying increased attention to the background and cultural origin of each tale. A selection of illustrations from editions of classic tales from the 19th to the 21st centuries is also included.

    Frank Dobie is known as the Southwest's master storyteller. With his eye for color and detail, his ear for the rhythm of language and song, and his heart open to the simple truth of folk wisdom and ways, he movingly and unpretentiously spins the tales of our collective heritages. This he does in Tales of Old-Time Texas, a heartwarming array of twenty-eight stories filled with vivid characters, exciting historical episodes, and traditional themes. As Dobie himself says: "Any tale belongs to whoever can best tell it." Here, then, is a collection of the best Texas tales—by the Texan who can best tell them.Dobie's recollections include such classics in Lone Star State lore as the tale of Jim Bowie's knife, the legend of the Texas bluebonnet, the story of the Wild Woman of the Navidad, and the account of the headless horseman of the mustangs. Other stories in this outstanding collection regale us with odd and interesting characters and events: the stranger of Sabine Pass, the Apache secret of the Guadalupes, the planter who gambled away his bride, and the Robinhooding of Sam Bass. These stories, and many more, make Tales of Old-Time Texas a beloved classic certain to endure for generations.

    Rena worked as a slave laborer with scarcely any food and watched as friends and family were sent away.Then Rena and her mother ended up working for Oskar Schindler, a German businessman who employed Jewish prisoners in his factory and kept them fed and healthy. But Rena's nightmares were not over. She and her mother were deported to the concentration camp Auschwitz. With great cunning, it was Schindler who set out to help them escape.Here in her own words is Rena's gripping story of survival, perseverance, tragedy, and hope. Including pictures from Rena's personal collection and from the time period, this unforgettable memoir introduces young readers to an astounding and necessary piece of history.

    Disgruntled at not being invited to the princess's christening, the wicked fairy casts a spell that dooms the princess to sleep for a hundred years.

    Eighteen authentic fables, recorded as they were told by tribal members of Nigerian and other cultures, range from the imaginative "Story of a Farmer and Four Hyenas" to an entertaining account of "The Man with Seven Dogs."In "The Magic Crocodile," you'll meet a reptile with very strange powers, while "The Boy in the Drum" teaches a valuable lesson in the importance of obeying one's parents. In "The Hare and the Crownbird," a fine, feathered friend is rewarded for its acts of kindness. You'll also learn why a ram has a large head and a tortoise a small one in "The Greedy but Cunning Tortoise"; and in "A She-Goat and Her Children," you'll discover how a clever animal managed to provide food for her children.Set in large, easy-to-read type and enhanced with Yuko Green's 19 lively illustrations, this collection of time-honored folk tales will delight readers of all ages.

    You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    until a mysterious stranger asks for her hospitality. Part romance, part family story, and part small town semi-satire.

    This volume presents the complete works of Scotland’s favourite son Robert Burns, with beautiful illustrations, superior indexing and the usual Delphi bonus material. (3MB Version 1)* Beautifully illustrated with images relating to Burns’ life and works* Concise introduction to Burns and his poetry* The famous TAM O’SHANTER is fully illustrated for your enjoyment* Excellent formatting of the poems* Special chronological and alphabetical contents tables for the poetry* Easily locate the poems you want to read* Special glossary of Scots words to aid your reading of the poems* Includes Burns’ letters, fully indexed - spend hours exploring the poet's personal correspondence* Features no less than four biographies, including Carlyle’s scholarly study of the great poet – immerse yourself in Burns’ world* Scholarly ordering of texts into chronological order and literary genresPlease visit www.delphiclassics.com to browse through our range of exciting titlesCONTENTS:The Poetry of Robert BurnsROBERT BURNS: A BRIEF INTRODUCTIONTHE COMPLETE POEMSThe PoemsLIST OF POEMS IN CHRONOLOGICAL ORDERLIST OF POEMS IN ALPHABETICAL ORDERGlossary of Scots WordsThe LettersTHE LETTERS OF ROBERT BURNSThe BiographiesLIFE OF ROBERT BURNS by Thomas CarlyleTHE REAL ROBERT BURNS by J. L. HughesROBERT BURNS by John Campbell ShairpBRIEF LIFE OF ROBERT BURNS by Allan CunninghamPlease visit www.delphiclassics.com to browse through our range of exciting titles

    and more

    Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today.In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies.With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.