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.
Driving across town to Ourobouros Inc. James Bond listens to Felix Leiter talk about the patrons of Aunt Milly's Place in St Petersburg that mumble over their corn-beef hash and cheeseburgers.
Papaya or pawpaw is a 'Bondian' fruit in more ways than one, and having one for breakfast is an easy and inexpensive way to experience the James Bond lifestyle.
In my previous post, I argued that James Bond eats broccoli Polonaise in Live and Let Die. Having mentioned the dish, it would be remiss of me not to feature a recipe, and so one is presented here.
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.
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.
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.
James Bond begins his meal at Ma Frazier's in Harlem during the events of Live and Let Die with some littleneck clams.
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 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.