In the 1950s, the hamburger was sufficiently exotic for visitors to the USA for Ian Fleming to include it in James Bond's quintessentially American meal at New York's St Regis Hotel in Live and Let Die.
Tag: Live and Let Die
Butterscotch sauce
Ice-cream and melted butterscotch is served as part of James Bond's first meal in the novel of Live and Let Die. Bond is generally happy, though is dubious about the butterscotch.
Toad-in-the-hole
Luxiuriating in his St Regis hotel room in New York in Live and Let Die, James Bond's thoughts turn cheerfully to what he's missing back in London - bitter weather, a cold office and a 'giant toad and two veg' in the local boozer.
Littleneck clams
James Bond begins his meal at Ma Frazier's in Harlem during the events of Live and Let Die with some littleneck clams.
What’s in James Bond’s kitchen?
Live and Let Die provides a opportunity to look round James Bond's kitchen. What does the kitchen tell us about the spy who lives there?
Roast stuffed pork loin
Roast suckling pig is mentioned twice in the James Bond novels. This recipe is inspired by an original Jamaican recipe dating to 1965, the year that The Man with the Golden Gun was published.
Soft-shell crabs with tartare sauce
James Bond enjoys a plate of soft-shell crabs, served with tartare sauce, in Live and Let Die, not long after arriving in New York and checking into the St Regis Hotel.
