The Racine Effect: Classic French Recipes From A Lifetime In The Kitchen
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Chef Henry Harris gathers a lifetime of cooking into this collection of French recipes shaped by both restaurant experience and personal tradition. Best known for his London restaurant Racine and its later revival, Harris has long focused on a style of French cooking that is direct, generous, and rooted in technique, not display.
The book shares both bistro classics and more personal dishes, with recipes like chicken liver pâté, endive au gratin, and cherry clafouti along with zucchini, mint, and feta bread salad. The recipes rely on good ingredients and careful handling, reflecting Harris’s preference for clarity over complication.
Written in a straightforward, instructive style, the book offers a practical approach to traditional French cooking as it has been adapted in a contemporary restaurant setting. A useful collection for cooks interested in the enduring appeal of classic dishes done well.
Hardcover. Color photographs throughout
Published on February 24, 2026
