One of the more puzzling dishes offered to James Bond by Messrs Wint and Kidd on board the cruise ship at the end of Diamonds Are Forever is salade utopia.
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.
Mousseline sauce is a useful sauce for anyone wishing to eat like James Bond. It's versatile, being suitable for a variety of dishes.
Scaramanga lives rather well in the The Man With The Golden Gun , enjoying as he does the services of a Cordon Bleu-trained chef, Nick Nack. Among Nick Nack's creations is fried mushrooms.
As he enters Orléans in pursuit of Goldfinger in Ian Fleming’s 1959 novel, James Bond allows himself the daydream of a night at the Auberge de la Montespan, his belly full of quenelles de brochet.
You remember the photos of Daniel Craig's James Bond clutching a brace of red snapper in Jamaica during the filming of No Time To Die? Here's a recipe inspired by that moment.
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
In Goldfinger, we learn that James Bond has a preference for dining at railway station restaurants. His view of station buffets did not simply reflect Ian Fleming's own experiences.
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