RACINE EFFECT: CLASSIC FRENCH RECIPES

The Racine Effect brings together renowned chef Henry Harris’s iconic recipes for great dishes that he has perfected over the decades: rustic classics like bayonne ham with celeriac remoulade, rabbit with mustard sauce and lamb chops with anchovy sauce; family favourites such as smoked haddock baked with Parmesan, crab omelette and potted shrimps; showstopping desserts including Mont Blanc and creme de cafe au noir. In more than 120 recipes, this book distils Henry's knowledge and career in the kitchen.