The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen by Harris, Henry

The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen (Hardcover) (ISBN-13: 9781837833405)

Vendor: Henry Harris
Product type: Books
Format: Hardcover
$55.00
$55.00
$55.00
Subtotal: $55.00
The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen by Harris, Henry

The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen

$55.00
The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen by Harris, Henry

The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen

$55.00
Format: Hardcover
Description
Description
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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.

Author: Henry Harris
ISBN-10: 1837833400
ISBN-13: 9781837833405
Publisher: Quadrille Publishing
Language: English
Published: 03/31/2026
Pages: 288
Format: Hardcover
By Henry Harris
By Henry Harris
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Acclaimed chef, restaurateur and food writer Henry Harris has worked for more than 30 years in food and hospitality. Henry began his career as an apprentice at Hilaire under Simon Hopkinson - from there he became Head Chef at a number of London's most acclaimed restaurants, including Bibendum and Harvey Nichols' Fifth Floor Restaurant. Henry opened his own restaurant, Racine, in 2002, which soon became a must-visit London institution for its gutsy French cuisine. In December 2022 Bouchon Racine opened to universal critical acclaim.
Henry has also worked as a consultant chef and restaurateur for restaurants and groups including Soho House, The Bower House, Groucho Club Soho, as well as ambassadorial work with Donald Russell. Henry has written about food for The Times, Sunday Telegraph and Observer Food Monthly, to name a few.

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