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.’

‘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”.’

Classic French Recipes from a Lifetime in the Kitchen

The bistro boom of recent years has seen a new generation of food fans rediscovering French classics. One of the most beloved restaurants of the early 2000s was Henry Harris's Racine, which fed the great and the good in London's Knightsbridge for just over a decade and influenced a generation of young chefs, cooks and diners. 
 
Twenty years later, Bouchon Racine in Farringdon is now one of the most celebrated restaurants in the city. The Racine Effect brings together Henry's iconic recipes for the great dishes that he has perfected over the decades: rustic classics like bayonne ham with celeriac rémoulade, rabbit with mustard sauce and lamb chops with anchovy sauce, and family favourites such as smoked haddock baked with Parmesan, crab omelette and potted shrimps, and showstopping desserts including Mont Blanc and crème de café au noir. 
 
Through more than 120 recipes, The Racine Effect distils Henry’s knowledge and career in the kitchen – an esteemed life through food, with all the dishes that have made him one of the most revered chefs in the country.

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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