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License to Fill the Indulgences of 007 Cuisine

"Shaken, not stirred.
Not: Skinny latte with steamed vegies. The line brand preference for fictional British agent James Bond Martini is a cocktail cheesy icebreaker. What most people may not know about Bond is that man loves his food and he loves his wife. In his book Diamonds Are Forever, Bond Tiffany Case says love interest in his idea of a girl is a person who can make the sauce béarnaise, and love.
But what exactly does a man who would die to save the world eat? And it could deliver the single calendar as Bond and not live to Die Another Day?

James Bond is a character created by Ian Fleming in 1953 and has since lived adventures in 12 books, two collections of short stories and 23 movies. The killer cold and collected Soft and saves the world your way through casinos with as much ease as he freefalls from tall buildings – so close to a no superhero in real life can aspire to be.

Indeed, it is much easier for mere mortals to order eggs Benedict, instead of invading a Soviet embassy or convert a lesbian to heterosexuality. That is why Fleming wanted the player like James Bond's life if not through your blood and sweat, then through what he ate:
My contribution to the art of thriller writing was an attempt to stimulate the reader's total until the end, even his taste.
In one of many descriptions of dinner, Fleming indulges the reader with the richness of the breakfast routine Bond:

Session until the times he breakfasts on two large cups of very strong coffee, from De Bry in New Oxford Street, made in an American Chemex and an egg served in an egg cup with a dark blue ring gold around the top, boiled for three minutes and others. There is also wholewheat toast, butter Jersey and a selection of sweet Tiptree 'Little Scarlet strawberry' Cooper's Vintage Oxford marmalade and Norwegian Heather Honey from Fortnum and Mason, served on blue china Minton. Breakfast is prepared in May, their Scottish governess, whose friend supply of brown eggs speckled French Marans hens. [From, The James Bond Dossier www.tjbd.co.uk website]
As you can see, there are more than just a little name-dropping, but Fleming did not receive any endorsement, that was before adding the product had a grip on the movie with your pictures remnants of Omega watches and badges BMW.

Fleming Why do food and drink as a focus in his writings as a description of the battle and the scars of the freak show of a coward? Villains Come Bond ordered Caesar salad for keeping-the-bacon-and-mayonnaise croutons, every woman would want to jump in bed with your abs no-carb? man A man the meat is a demon, a connoisseur of rare and dangerous. willing to risk the wrath of protectionists caviar in the world, he plays covered blini with beluga in the mouth very about guilt, as shown after bending back his Walther PPK in his holster.

What do you think of James Bond's favorite meal would be? Something grand, such as confit of smoked venison with raspberry jus and truffle oil rosti, or he'd be no British 'bangers' mash? He is a little on the simple, Good quality ingredients, prepared with care, "just so". There's even a James Bond of Fleming's recipe for scrambled eggs humble.

Along his travels around the world, Bond flavors of local cuisine as much as he samples local women. When he's CIA counterpart Felix Leiter in the U.S., he eats Little Neck Clams and Fried Chicken Maryland. In France it is cold langoustine, Italy, green tagliatelle. Universal anywhere, anytime, is the basis of oysters, beluga caviar, eggs (Benedict, en concotte, scrambled) and any variety of grilled meats accompanied by potatoes.

Overall, Bond eats very well, a good balance protein and carbohydrates. He also eats fruit like fresh figs, strawberries and pineapple. His aversion to cream based sauces is snobbery at the expense of health, he believes that masks the taste of poor quality meat. This is not the man to eat donuts in an ambush.
But the drop in your lifestyle is alcohol, cigarettes and coffee. And not just because of drugs, which tied as in Dr. No.
Drink
By the time Thunderball (9 books), the daily intake of spirit of James Bond is about half a bottle. And that does not even count other beverages like champagne any marks: Dom Perignon, Bollinger, Taittinger, Veuve Cliquot e.
Fleming describes the role of drinking in 007 of life:

"Drink relaxing Bond. His only rule was do not get drunk but perhaps for 20 years had nearly gone to bed sober. His rules were different, not to drink at midday or after dinner, and never drink liquor.

The website 'Atomic Martinis "calculated that Bond had 431 drinks with more than the standard martini cocktail as your poison of choice, such as the Vesper, the Old Fashioned, the Negroni and American.
No wonder he developed his own hangover cure of a "prairie oyster" egg yolk, [Worcestershire sauce, Tabasco, vinegar and] sauce tomato.

To stay up long surveys, Bond was drinking coffee, usually some name fell straight black Jamaican blend. Despite being in his service Maj secret, tea was described by Bond as Fleming through the flat, soft, time-wasting opium of the masses. "
Smoke
In the film version of You Only Live Twice, Bond uses a Q-branch cigarette secret weapon explosives to cause distraction enough for him to sabotage the launch rocket. This was not the only danger of cigarettes Bond would smoke 60 a day of custom-made mixture of the Balkans and Turkey especially with three gold bands on the filter.

If civilians were living the same life style, except without the ski slopes of Switzerland and swim with the sharks, to be sure our livers would be preserved, and our lungs spluttering in an overdose of smoke. The rich seafood based on butter would result in clogged arteries of fat, although preferred ingredient of the eggs can counteract this situation.
However, having a permit to kill means that you live each day as the last. Sure, the liver and heart are likely have a brief countdown as an imminent nuclear explosion in Knox, but Bond needs energy to fight killers, seduce women, persecution and bad. Guys It is fiction Fort. In real life, he was a chubby, spluttering alcoholic with poor blood circulation.

But as I said Bond in You Only Live Twice:
I will not spend my days trying to prolong them, I will use my time …

So one night as James Bond will not hurt.
Just do not cook it yourself, as man himself recommends that: site [: The Fellowship of the master]

Show knowledge of how food is really prepared. You never have cooked a meal in his life. What did you eat is provided by the Scottish treasury to take care of the house for you or a girl or a restaurant. In his world, a meal appears, disappears and is devoured.

James Bond Menu

The Vesper
Stonecrabs and melted butter
Scrambled Eggs James Bond
Green figs

The Vesper ///// ///////
This cocktail was invented by James Bond in honor of Vesper Lynd, the love interest double agent in Casino Royale. Bond states that he named the drink "The Vesper", because once he tasted it, was all that he wanted to drink.

"A dry martini," [Bond] said. "One In a deep champagne glass."
"Oui, monsieur. "
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake well until ice cream, then add a large thin slice of lemon peel. Got it? "
"Certainly, sir." The barman seemed pleased with the idea.
Royale-Ian Fleming, Casino

NOTES:
• Kina Lillet is no longer available. Use once or Blonde Lillet dry vermouth with a dash of bitters.
• For the more hardcore authentic drink, use 100 proof Vodka, for 1953 standards.
• Use a glass of champagne, not a martini glass.

Stone Crabs ///// /////
Bond ate stone crabs while having dinner with entrepreneur glutton Mr Du Pont in Goldfinger.
The meat was tender stonecrabs, sweet shellfish which had already proved. It was perfectly crisp and triggered by the slightly burnt flavor of the melted butter. The champagne seemed to have the slightest smell of strawberries. It was cold as ice. After each portion of crab, champagne to cleanse the palate the next. Ate with firmness and with the absorption and almost exchanged a word until his plate was cleared.
Cooked Stone Crab Claws with melted butter [From Saveur.com]
Serves 4
Stone crab claws, the only part of the shellfish that is eaten is usually served cold, but we are still very tasty when cooked and eaten with a little melted butter, like lobster.
1.2 stick (4 tablespoons). butter
32 large stone crab claws, chilled
1 lemon, sliced
One. Put the uncracked claws in a steamer basket and set over a pan of water vapor boiling over high heat. Cover and steam until heated through, about 5 minutes.
2. Meanwhile, melt the butter in a small saucepan, being careful not to brown it. Remove from heat. Transfer to small serving bowl.
3. Remove the claws of steam, crack shells and serve with melted butter and lemon wedges.
This recipe was first published in Saveur in Issue # 57

Green Figs with Yogurt ////// //////
By visiting Turkey, Bond knew that food was so tempting and exotic belly dancing. He eats figs in allied Darko Kerim Bey Station T, From Russia With Love:
"The yogurt in a bowl of porcelain blue, yellow and was very much the consistency of thick cream. The green figs, ready peeled, were bursting with maturation, and the Turkish coffee was jet black and the burnt flavor that showed it had been freshly ground. "

Green Figs Stewed honey with vanilla Zest lemon and thyme [From http://www.spicelines.com]
To serve two
Ingredients:
2 tablespoons honey
1 tablespoon water
1 vanilla bean 6 inches (I prefer Mexican)
2 or 3 strips lemon peel
1 sprig of lemon thyme (or any other thyme)
8 oz Calimyrna fresh figs or other green-skinned

Method:
One. Wash figs and pinch off the stems. Cut them in half and set aside.
2. Split the vanilla pod in half lengthwise and cut each half into 2 or 3 pieces.
3. In a small saucepan, combine honey, water, vanilla bean and lemon zest on the lowest flame. Stir to dissolve honey and remove from heat. Add the figs, gently toss them in the mixture of honey and let them macerate, covered, for an hour.
4. After an hour, add the lemon thyme. Turn heat to low and gently simmer the figs for 30-40 minutes, turning them gently so they do not fall apart, but they are just cooked. Remove the pan from the heat and let cool at room temperature.
5. You can eat the figs now if you like, but these are even better if you leave them overnight to take advantage syrup and vanilla-infused lemon juice has been exuded. To serve, divide the figs between two cups and a tablespoon of syrup, its pale pink on them. Serve with yogurt Greek, of course, and coffee. Very black.

/ / / ////// Scrambled Eggs James Bond
Described in exciting cities Fleming

.. . The Edwardian Room at The Plaza, a corner table. They did not know there, but he knew he could get what he wanted to eat – not as Chambord or with his irritating Pavillon Wine and Foodsmanship and in the case of the latter, the miasma of a hundred different perfumes for women to confuse your palate. He had a dry martini more on the table, then smoked salmon and scrambled eggs particular had once (Felix Leiter knew the head waiter) instructed them how to do:

During four individualists:
12 fresh eggs
Salt and pepper
6.5 ounces of fresh butter.

Break the eggs into a bowl. Beat well with a fork and season well. In a copper (or heavy pan bottom) melt four oz butter. When melted, place the eggs and cook over low heat, stirring continuously with a whisk small.
When the eggs are slightly more moist than you would like to eat, remove the pan from the heat, add the remaining butter and continue beating for half a minute, while adding the chopped chives or fines herbes. Serve over hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and Bass Music.

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