Henry Harris

THE RACINE EFFECT - CLASSIC BISTRO RECIPES FROM A LIFETIME IN THE KITCHEN - HENRY HARRIS 

The Racine Effect by Henry Harris s a love letter to French cooking and to the restaurant that shaped a generation of British dining. Henry Harris’ first book in two decades gathers over 120 recipes written with warmth and profound knowledge. From Tomates Farçies and Steak Tartare to Salade Lyonnaise and Lemon Icebox Pudding, it’s a masterclass in robust French flavours and time-honoured technique — and we’re delighted to be sharing a selection of these recipes with you in our Books for Cooks collection. 

The Racine Effect by Henry Harris (Quadrille, £40) is out on 26th March. Photography: Sam Folan. Order Here

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