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For Your Stomach Only: The Food of Bond

For Your Stomach Only: The Food of Bond is the  ultimate guide to the food in the James Bond universe.

This book contains recipes based on food eaten in the Ian Fleming novels and the Bond film series. Also included are some recipes from other parts of the world of James Bond and some Bond inspired recipes - as well as some interesting Bond food facts and trivia.

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Dr No's Champagne Sorbet

 Dr No's Champagne Sorbet

Ingredients

1 and a half cups/375ml of sparkling wine or champagne

1 cup/200g of white sugar

1 teaspoon of lemon zest

1 and a half cups/375ml of fresh grapefruit juice

a quarter of a cup/65ml of freshly squeezed lemon juice

Put the champagne, sugar and zest in a pan. Boil to dissolve the sugar. Remove from the heat.

Put the mixture into another bowl. Add the lemon and grapefruit juice, cover the bowl and place the refrigerator for 5 hours.

To make the sorbet use an ice cream maker.  Or to make in the freezer, freeze the mixture for 2 hours, break the mixture up with a fork and freeze again. When it is completely frozen blend the mixture in a food processor or use a hand blender, return to the freezer and when it is frozen it is ready to serve.

Bond a gourmet?

 

“James Bond was not a gourmet. In England he lived on grilled soles, oeufs cocotte and cold roast beef with potato salad. But when travelling abroad, generally by himself, meals were a welcome break in the day, something to look forward to”

From On Her Majesty's Secret Service by Ian Fleming