The Racine Effect: Classic French Recipes with Henry Harris

A love letter to french cooking and the restaurant that defined a generation of british dining - _bouchon racine_._‘I want to eat everything in this beautiful book – and i shall!’ _nigella lawsonThe bistro boom of recent years has seen food lovers rediscovering the honest pleasures of French classics. _BOUCHON RACINE_ is the hottest ticket in town, and at the heart of its success lies the talent and quiet influence of one man: HENRY HARRIS.In _THE RACINE EFFECT_, his first book in twenty years, Henry brings together recipes that distil a lifetime spent perfecting the nostalgic, comforting cooking of France’s neighbourhood restaurants.

From _Bayonne Ham with Celeriac Rémoulade_ to _Lamb Chops with Anchovy Toasts_, and his most requested recipe ever, _Crème Carame_l, this is a masterclass in generosity, simplicity and balance.Two decades after the legendary _RACINE_ in Knightsbridge closed its doors, Henry’s _BOUCHON RACINE_ in Farringdon is inspiring a new generation of chefs and diners.

Alongside recipes from the restaurant and home, Henry shares the lessons of a life in kitchens both grand and humble: stories from working under Simon Hopkinson at Hilaire, overseeing the stoves at Bibendum and Harvey Nichols’ Fifth Floor, and the journey that made Racine one of London’s most beloved dining rooms.Written with warmth and profound knowledge, evocatively photographed, and rich with culinary wisdom, _THE RACINE EFFECT_ is not only a cookbook — it’s a tribute to the enduring allure of great French food._Talk, Demo & Tastings_