[.uk] Charlotte in Paris (ISBN 0811837661)

exquisite visuals and text:
I bought this book because I was a huge fan of the first Charlotte in Giverny! Being a lover of all things French, I am equally captivated by this second book in this fabulous series. The text transports the reader to a magical time in our artistic history and the "journal" style of the text is witty and wonderful to read. Each page is truley a work of art--a magical collage that makes me want to create my own scrap book. You truley get lost in Charlotte's world. I read it to my daughter every night. Bravo!

VIVE CHARLOTTE!:
I've fallen in love with Charlotte all over again! Giverny, and now Paris, in the year 1893, come alive through the American Charlotte's amusing journal-a charming collection of observations, illustrations, french words and collages. As she learns about the painters around her-we learn. One can almost hear the sound of sleighs gliding through the streets of Paris on a winters night, and taste the "croquembouche"-the tower of cream puffs Charlotte alluringly descibes on Christmas Eve! Once again, Joan Knight allows the paintings of impressionists (such as Cassat, Monet, MacMonnies and more-) to help tell Charlottes story-to great success. As with all of Mrs. Knights selections, Monet's "The Magpie" is used to great effect-as Charlotte and friend Lizzy, upon their way home from making snow sculptures, stumble upon him painting a winter scene. There is no doubt that the Mrs. Knight, and the illustrator, Melissa Sweet-succeed in making Charlotte's voice very real-she is a most endearing character-one we all would love to have as friend! One can only hope Charlotte's adventures go on from Paris!

Be Careful of the Cherry Clafoutis!:
My daughter and I made the Cherry Clafoutis recipe on pg. 17 I thought it was a little strange that there was no flour in the recipe...it baked into a custard and didn't turn "puffy and golden" as described. I then researched Clafoutis recipes and they all had flour in them...I'm not quite sure how much to add. Maybe 2/3 cup? Could the author let us know? Thanks for a great book and bon appetit! Lynda & Reilly