While James Bond is eating tagliatelle verdi during the events of 'Risico', Kristatos is tucking into melon accompanied by prosciutto, an Italian dry-cured ham.
Author: Edward Biddulph - licensed to cook
I am passionate about James Bond and cooking. Luckily, with so much food mentioned in the Bond books, I've been able to combine both. Follow me on Twitter (@bondmemes) and Facebook (James Bond - Licence to Cook).
James Bond’s New York
A trip to New York last year gave me the chance to look up a few of the locations mentioned in Live and Let Die, Diamonds are Forever and ‘007 in New York’ and experience something of James Bond’s adventures – particularly gastronomic – in the city.
Tagliatelle verdi with Genoese sauce
Dining with Kristatos in the short story ‘Risico’, James Bond orders tagliatelle verdi with a Genoese sauce, which is described as improbably concocted from basil, garlic and fir cones.
Sole au Champagne
In John Gardner's For Special Services (1982), James Bond enjoys a meal of sole au Champagne at Le Perigord, an elegant French restaurant on East 52nd Street in New York.
Scrambled eggs ‘James Bond’
James Bond’s fondness for scrambled eggs is well-known to readers of the novels, and in the short story ‘007 in New York’, Bond is even given his own scrambled eggs recipe. But what’s the origin of this recipe?
The Michelin Guide to Goldfinger
During his pursuit of Goldfinger through France, James Bond consults 'his Michelin' on several occasions, using it to plan his route and look up places to eat and stay. It's highly likely that Bond has with him the Michelin Guide, the famous red book that has long been the bible for motorists and gastronomes visiting the country.
James Bond Food 