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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.
‘I want to eat everything in this beautiful book – and I shall!’ -- Nigella Lawson ‘I am a huge, dribbling admirer’ -- Jay Rayner ‘One of my top favourites. Henry is not just an accomplished chef, he is also a classic cook, which always gets my vote.’ -- Delia Smith This is the cooking I love best of all. Henry is such a testament to French cuisine and this book showcases authentic dishes which represents the true heart of France.’ -- Raymond Blanc OBE, Founder and Lifetime Ambassador of Le Manoir aux Quat'Saisons. ‘First there was Knightsbridge, then there was Farringdon, now there is what we can only call The Third Coming of Racine – a book every bit as brilliant as the restaurants, every bit as beautiful, every bit as expressive of Henry's profound love of food and cooking.’ -- Giles Coren ‘Henry Harris, while manifestly British, has spirit and understanding of classic, unfussy French food running through his veins. This could be the tastiest book on Gallic cuisine ever written.’ -- William Sitwell ‘Harris is a complete genius’ -- Tim Hayward ‘Henry Harris cooks like a true French native: gutsy, full of flavour, always some pork somewhere and loads of butter… a natural chef, who so many young chefs today, should learn from. Generous to a fault who understands hospitality and puts family at the heart of everything he does. A true gentleman, who I am proud to call a friend.’ -- Angela Hartnett ‘It’s rare to find an Englishman that understands French food so completely. Visiting Henry’s restaurant Bouchon Racine, is a joy. It allows us to remember how special classic Frenc cuisine can be. Apart from the great recipes, this is book by someone who adores being a chef. In the introduction, he says of his early days at the restaurant Hilaire, “I loved how hot it got in the kitchen”.’ -- Rick Stein
