Additional information
by Henry Harris (Author)
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 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.
Author Biography
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.
