A Year in Fleurville


We journey through the seasons, as return to the community about Pomegranate Street, in A Year in Fleurville. While we watch Maria pick asparagus spears to include in her quiche in April, by August, the heat of the summer sun, up high on the rooftop gardens, ‘makes peppers turn different colours‘. They might be used in stuffed peppers, with parsley, tomatoes and anchovies.

However, deep in Fatima’s cellar the potatoes are reminded of ‘when they were babies deep inside the earth‘. They’ll be included in a recipe for potato and cod croquettes when it comes to December.

Not only does Felicita Sala remind us of the seasonality of food, but she includes recipes from people all over the world. What’s more, these people are one, inclusive community. Then again, they are using what they grow. Here the foods are used in truly tempting recipes, shown with exuberant colours and a variety of settings.

Bookwagon adores A Year in Fleurville. This bookseller has lingered over the recipes, made shopping lists and looks forward to creating a butternut cake (at the very least!)

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A Year in Fleurville

Recipes from balconies, rooftops, and gardens

Felicita Sala

(Scribe)– hardback

When spring arrives at Pomegranate Street, ‘everyone is busy in the garden‘. It seems this is the time to dig, plant, sow and gather. It is the star of A Year in Fleurville. Thereafter, the neighbours begin to use their foods in recipes. We begin in April, as Maria chops down the ‘asparagus‘ that ‘stand tall and strong, like soldiers guarding the garden’. She prepares an asparagus quiche. Not only is the central ingredient home grown, but the recipe is illustrated, easy to understand and truly enticing!
Thereafter, we journey to Mrs Thistle’s balcony as she thinks about the ‘round and cosy and happy’ peas she will shell from their pods. They’ll go toward a pea, basil and mint soup! Meanwhile, on Tamarind Avenue, it seems the cherry tree is ready to be picked! What’s more, the cherries will be mixed with eggs and vanilla in cherry clafoutis!
Not only is the story captivating as we travel through the seasons. Furthermore we acknowledge the variety of foods grown and available through a year. Then again we appreciate the range of recipes from an international community. It seems this picture book has a strong thread of inclusivity and community. What’s more, we are returning to  Lunch at 10 Pomegranate Street. Yet in this, the community is bigger, more diverse, more comfortable in its setting. They are working through the four seasons too.
Again Felicita Sala offers tempting recipes, within glorious, almost taste-tempting pictures wherein it’s as though we’re guests.
Bookwagon loves this picture book. We recommend A Year in Fleurville highly to readers, cooks, would be cooks, those seeking titles that recognise the seasonal possibilities of food, and then those who seek happy, inclusive reading experiences. It is quite glorious!


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