A collection of tales about the folk hero Nasreddin Hoca, as he appears in the legends of Turkey.

A good folktale triggers the imagination, connecting children to a wider world as well as increasing their vocabulary and comprehension skills. In this delightful and easy-to-use book, teacher and storyteller Del Negro gives librarians, teachers, and parents the keys to storytelling success. Including more than a dozen original adaptations of folktales from around the world, tailored specifically for library and classroom use, she Reviews storytelling basics such as selecting a tale and learning the story Offers tips for dealing with stage fright and reluctant listeners Presents a bibliography of recommended online and print resources, steering readers to more wonderful tales to tell For young listeners the folktale is a perfect gateway to the exciting worlds of culture and literature, and Del Negro’s book invites their engagement with proven techniques and original story scripts that can be used by experienced as well as beginning tellers.

Popular Turkish Love Lyrics and Folk Legends is the first illustrated anthology of Turkish folk poetry and legends published in the United States. Talat Halman’s eloquent, fluid telling of these engaging stories and his translations of the love lyrics, accompanied by Zeki Findikoglu’s vibrant serigraphs, serve as a marvelous introduction to the rich world of Turkish folktales and lyrics. This volume brings together three of the most beloved of Anatolian tales and legends with the life stories and selected poems of four great folk poets—Yunus Emre, Pir Sultan Abdal, Köroglu, and Karacaoglan. The seven sections of the book come alive with images of striking beauty and dramatic power by Findikoglu, a son of Anatolia. Each section features four “visual experiences”—extraordinary in their delineation of nature and human figures, teeming with moods stirring or sinister. They capture not only the splendor of nature in Anatolia but also the quintessential spirit of the legends and the lyrics. Cultural and literary historians as well as poetry lovers will enjoy this stunning union of art and literature.

This much-anticipated sequel to the award-winning collection detailing the exploits of the beloved 800-year-old Turkish "wise fool," Mullah Nasruddin, presents well over 250 hilarious and authentic folktales, dozens appearing in English for the first time. Author Suresha has done extensive research to unearth many of these centuries-old racy tales of the "naughty Nasruddin"-stories previously suppressed for moralistic reasons-which explore taboo themes as the Mullah interacts with his family, community, and strangers during his many journeys. Readers will be amused as well as amazed by this unadulterated account of the truly Extraordinary Adventures of Mullah Nasruddin.

The definitive volume on Middle Eastern cooking, a modern classic from the award-winning, bestselling author of The Book of Jewish Food and Claudia Roden's Mediterranean Originally published in 1972 and hailed by James Beard as "a landmark in the field of cookery," this new version represents the accumulation of the author's years of extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now featuring more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. Claudia Roden has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: • The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts • Arab cooking from Syria, Lebanon, and Jordan—at its finest today, and a good source for vegetable and bulgur wheat dishes • The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries • North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze—succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises—to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of Middle Eastern cooking.