Nobody can deny that James Bond hasn't suffered in the course of his duties: in Thunderball, he's obliged to drink carrot juice.
In John Pearson's 'biography' of James Bond, Bond recalls how, before the war, he and an old school friend, 'Burgler' Brinton, had motored from Geneva to Paris. On the way, they stopped at Mâcon for lunch of poularde 'comme chez soi' and Champagne at the Auberge Bressane.
A slice of pineapple is the perfect response to the richness of James Bond's main course of lamb cutlets and asparagus with sauce Béarnaise at M's club, Blades, in Moonraker.
My recipe for oyster stew appears in my cookbook, Licence to Cook. That version uses smoked oysters, but if you prefer to use live oysters, then look no further.
James Bond often has two of something - a double espresso, a double bourbon, a double-0 number. Even his club sandwich, eaten by him in Thunderball, is a double-decker. In Live and Let Die, though, he goes one better.
In Quantum of Solace, a list of three items is painted on the wall outside a Bolivian bar: arbejas (peas), porotos (cranberry or borlotti beans) and lentejas (lentils).
What does the detective Achille Aubergene eat in the Eiffel Tower's famous Jules Verne restaurant in A View To A Kill?
The restaurant's closed when James Bond and Ebbie Heritage arrive at the Newpark Hotel in Kilkenny in John Gardner's No Deals, Mr Bond, but luckily the chef's still around and is able to knock up escalope Holstein, french fries, a green salad and a fruit salad for the hungry couple.
James Bond is very particular about his salad dressings. In Moonraker, he pops down to the officers' canteen and mixes a dressing of his own concoction to go with the salad he's ordered.
The ragout that James Bond finds so delicious in From Russia, With Love is a simple rustic dish served in a gypsy camp on the outskirts of Istanbul.