Be James Bond in the kitchen with Double-O Dining: A James Bond Cookbook!
Licence to Cook: Recipes Inspired by Ian Fleming's James Bond, written by website author Edward Biddulph, is a cookbook full of exciting recipes inspired by the food that Bond eats in the novels and short stories.
Curried goat is considered to be one of the national dishes of Jamaica. We are not told in the books whether James Bond ever has a meal of curried goat, but we know that it made a regular appearance at Ian Fleming's Jamaican home, Goldeneye.
Always willing to sample the essential flavours of the places he visits, James Bond happily consumes a plate of fried chicken Maryland at New York’s Ma Frazier’s in Live and Let Die.
When it comes to a choice between Russian caviar and Peking duck, James Bond doesn't have a preference. As he tells his female companion at the start of You Only Live Twice (1967), he loves them both.
What is the first evening meal that Ian Fleming describes in the James Bond books? The answer is a very small tournedos with sauce Béarnaise, and a single artichoke heart, which James Bond consumes in the restaurant of the Hotel Splendide in Casino Royale
Entering Orléans during his pursuit of Goldfinger through France in Ian Fleming’s 1959 novel, James Bond reflects that in other circumstances he would have spent a night at the Auberge de la Montespan, situated on the north bank of the Loire.
To celebrate his promotion to the Diplomatic Section in You Only Live Twice, James Bond decides to take his secretary Mary Goodnight out to dinner at Scott's for their first roast grouse of the season
As you may know (and even have heard), the other week I appeared on The Food Programme on BBC Radio 4. I had a great time recording the programme and talking about the food of James Bond, and I even cooked two recipes - oyster stew (as mentioned in '007 in New York') and Bond's … Continue reading James Bond food on air
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.