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 LAWSON

The 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 Caramel, 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