WINNER OF THE NATIONAL RESTAURANT AWARDS’ ‘RESTAURANT OF THE YEAR’ 2026
Throughout a lifetime in the kitchen, Henry Harris has cooked classic French dishes defined by their generosity and flavor. 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 favorites 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 cr?me 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.Author: Henry Harris
Binding Type: Hardcover
Publisher: Quadrille Publishing
Published: 03/31/2026
Pages: 288
Weight: 3.7lbs
ISBN: 9781837833405
Language: English
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