The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen by Henry Harris
Notes about this book
You must Create an Account or Sign In to add a note to this book.Reviews about this book
- ISBN 10 1837833400
- ISBN 13 9781837833405
- Published Mar 26 2026
- Format Hardcover
- Page Count 288
- Language English
- Countries United Kingdom
- Publisher Quadrille Publishing
Publishers Text
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 distills 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.
