Henry Harris

I want to eat everything in this beautiful book – and I shall!

One of my top favourites. Henry is not just an accomplished chef, he is also a classic cook, which always gets my vote.

This is the cooking I love best of all. Henry is such a testament to French cuisine and this book showcases authentic dishes which represents the true heart of France.

Raymond Blanc OBE, Founder and Lifetime Ambassador of Le Manoir aux Quat'Saisons.

First there was Knightsbridge, then there was Farringdon, now there is what we can only call The Third Coming of Racine – a book every bit as brilliant as the restaurants, every bit as beautiful, every bit as expressive of Henry's profound love of food and cooking.

Henry Harris, while manifestly British, has spirit and understanding of classic, unfussy French food running through his veins. This could be the tastiest book on Gallic cuisine ever written.

Henry Harris cooks like a true French native: gutsy, full of flavour, always some pork somewhere and loads of butter… a natural chef, who so many young chefs today, should learn from. Generous to a fault who understands hospitality and puts family at the heart of everything he does. A true gentleman, who I am proud to call a friend.

If you love food as much as Harris, you will love this book.

It’s rare to find an Englishman that understands French food so completely. Visiting Henry’s restaurant Bouchon Racine, is a joy. It allows us to remember how special classic Frenc cuisine can be. Apart from the great recipes, this is book by someone who adores being a chef. In the introduction, he says of his early days at the restaurant Hilaire, “I loved how hot it got in the kitchen”.

Ask a chef which restaurant they like to spend their downtime in and the chances are that Bouchon Racine will be top of the list. Henry Harris’s ode to the simple, unpretentious cooking that you find in restaurants in Lyon in the south of France is a place that’s easy to love.

A must for anyone who likes to entertain, filled with unfussy yet deeply satisfying French classics requiring a handful of ingredients.

Classic French Recipes from a Lifetime in the Kitchen

Throughout a lifetime in the kitchen, Henry Harris has cooked classic French dishes defined by their generosity and flavour. From his beloved London restaurant Racine in the early 2000s to the renowned Bouchon Racine twenty years later, Henry's food has always captivated and comforted hungry diners – and, in turn, Racine has shaped his life and career. 
 
In The Racine Effect, Henry shares a collection of his most loved dishes, interweaving family favourites and restaurant classics. From the simple joy of endive au gratin or confit de canard, to his takes on good ingredients, such as a roast chicken salad, posh croque or rabbit with mustard sauce and smoked bacon, and the sheer indulgence of his famous crème caramel, Henry's dishes encapsulate the deep enjoyment that cooking can bring, as well as the feelings and connections that a plate of food can prompt. 
 
Infused with warmth, invention and respect for the traditions of French cuisine, The Racine Effect is a celebration of glorious food and Henry's love of his craft.

Henry Harris

Praise for The Racine Effect

I want to eat everything in this beautiful book – and I shall!

I am a huge, dribbling admirer

One of my top favourites. Henry is not just an accomplished chef, he is also a classic cook, which always gets my vote.

I want to eat everything in this beautiful book – and I shall!

I am a huge, dribbling admirer

One of my top favourites. Henry is not just an accomplished chef, he is also a classic cook, which always gets my vote.

I want to eat everything in this beautiful book – and I shall!

I am a huge, dribbling admirer

One of my top favourites. Henry is not just an accomplished chef, he is also a classic cook, which always gets my vote.

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