Just before Christmas, I was lucky enough to visit New York, and naturally I included some Bondian landmarks in my itinerary. Among the places I visited were the Oyster Bar at Grand Central Station (home to the oyster stew that James Bond is so fond of), the King Cole Bar at the St Regis Hotel … Continue reading A 007 visit to New York
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.
Rooting through my kitchen cupboards the other day, I found a long-lost packet of oyster crackers. Liberated from the Grand Central Oyster Bar, the crackers have a literary connection.
James Bond Food 