The Racine Effect

byHenry Harris

Classic French Recipes from a Lifetime in the Kitchen

Format:

HardbackEbook

Pre-order:

AmazonOpens in a new tabApple BooksOpens in a new tabKoboOpens in a new tab
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.

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

Nigella Lawson

About Henry Harris

Acclaimed chef, restaurateur and food writer Henry Harris has worked for more than 40 years in food and hospitality. Henry began his career waiting tables in his father's restaurant before becoming an apprentice at Hilaire under Simon Hopkinson. Henry followed Simon as his number two when he opened Bibendum and then he went on to open Harvey Nichols’ Fifth Floor Restaurant.

Henry opened his first restaurant, Racine, in Knightsbridge as chef patron in 2002. He sold what had become a beloved institution in 2015. In November 2022, he opened Bouchon Racine with his business partner Dave Strauss to universal critical acclaim.

Henry has published two cookery books and has written about food for The Times, Sunday Telegraph, Guardian, Observer and Noble Rot, to name a few. Henry has also worked as a consultant chef and restaurateur for restaurants and groups including Soho House, The Company of Cooks and the Groucho Club Soho.

Henry lives in West London with his wife Denise and has three adult children who all work very successfully in the hospitality world.
Details
  • Imprint: Quadrille
  • ISBN: 9781837833412
  • Length: 288 pages
  • Price: £21.99
All editions