A native of Sussex, Henry Harris started his career in the catering industry as a waiter in a small hotel in Brighton. In 1983 he moved back to London and joined the Leith’s School of Food and Wine, where he studied for a year.

He went on to work with Simon Hopkinson, first at Hilaire on the Old Brompton Road and then at Bibendum.

In 1992 Henry was approached to join Harvey Nichol’s Fifth Floor Restaurant as Head Chef and in 2002 he opened his own restaurant, Racine, on the Brompton Road in London to universally ecstatic reviews.

His book THE HARVEY NICHOLS COOKBOOK was published in 1988. His latest book A PASSION FOR PROTEIN (2004) is published by Quadrille.

Inspired by his wife's success with the Atkins diet, acclaimed chef, Henry Harris, has devised an incredible high-protein, low-carbohydrate regime with recipes designed specifically for the true food lover.

The dishes in this book really celebrate protein in all its forms, from meaty soups and sizzling grills to voluptuous stews and dazzling cheeseboards.

The genius of Henry's recipes is in the clever ways he finds of replacing carbohydrates and including a wide range of healthy vegetables. With chapters on Breakfasts; Snacks and Sundries; Quick and Easy Dishes, as well as the more obvious Meat; Fish; Eggs and Cheese, Henry provides much help for the dieter where it's really needed.

For those concerned with employing his principles over whole meals or when entertaining, there are also complete menus, such as his Favourite Dinner Party and Classic Sunday Lunch. Throughout the book, Henry shares with the reader all the wonderful recipes he created to help him lose weight, together with his hints and tips on buying quality protein foods without breaking the bank. Cook the Henry Harris way and you'll lose weight effortlessly whilst feasting like a king.