The Fake Food Cookbook: Props You Can’t Eat for Theatre, Film, and TV contains step by step instructions on how to create the most realistic prop food for a theatrical production. From appetizers such as oysters on a half shell and chicken wings, entrees such as lobster and honey-glazed ham, to desserts, breakfasts, and even beverages, every meal is covered in this how-to guide. Full color images of each step and finished products illustrate each recipe, along with suggestions for keeping the budget for each project low. Safety Data Sheets and links to informative videos are hosted on a companion website.
| Acknowledgments |
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| Preface |
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1 | (22) |
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Chapter 1 Why Make Fake Food? |
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3 | (3) |
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Chapter 2 Tools and Safety |
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6 | (14) |
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Chapter 3 Salt Dough Recipes |
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20 | (3) |
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23 | (46) |
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Chapter 4 Bread: Baguette, Round Sourdough Bread, Half Loaf of a Rustic Round, and Rye Loaf |
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25 | (7) |
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Chapter 5 Cheese Platter: Brie, Cheddar, Swiss, and Gouda |
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32 | (5) |
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37 | (5) |
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Chapter 7 Egg Rolls, Spring Rolls, and Soy Sauce |
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42 | (5) |
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Chapter 8 Oysters on the Half Shell |
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47 | (3) |
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50 | (4) |
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Chapter 10 Shrimp Cocktail |
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54 | (5) |
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Chapter 11 Vegetable Tray |
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59 | (5) |
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64 | (5) |
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69 | (22) |
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71 | (5) |
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Chapter 14 Oatmeal Muffins |
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76 | (3) |
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Chapter 15 Pancake, Bacon, and Egg Breakfast |
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79 | (6) |
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85 | (6) |
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Section 4 Main Entrees and Side Dishes |
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91 | (72) |
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Chapter 17 Baked Potato with Butter and Sour Cream |
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93 | (6) |
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Chapter 18 Barbecue Ribs with corn on the Cob |
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99 | (7) |
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106 | (6) |
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Chapter 20 Chicken Lo Mein |
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112 | (5) |
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117 | (6) |
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123 | (6) |
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Chapter 23 Honey-Glazed Ham |
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129 | (4) |
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133 | (4) |
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137 | (4) |
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141 | (3) |
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Chapter 27 Roast Beef with Mashed Potatoes and Gravy |
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144 | (4) |
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Chapter 28 Salmon Fillet with Side Salad |
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148 | (4) |
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Chapter 29 Spinach Quiche |
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152 | (4) |
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156 | (7) |
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163 | (4) |
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165 | (3) |
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168 | (3) |
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171 | (3) |
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174 | (3) |
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Chapter 35 Martini with Olives |
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177 | (4) |
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Chapter 36 Milk: White and Chocolate |
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181 | (3) |
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184 | (3) |
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187 | (56) |
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189 | (5) |
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Chapter 39 Cake with Removable Piece |
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194 | (7) |
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201 | (4) |
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Chapter 41 Chocolate Cake A La Mode |
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205 | (5) |
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Chapter 42 Coconut Cream Pie |
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210 | (4) |
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214 | (4) |
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Chapter 44 Pineapple Upside-Down Cake |
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218 | (5) |
| Companion website information |
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223 | (1) |
| Helpful Resources |
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224 | (1) |
| Products used |
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225 | (1) |
| Bibliography |
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226 | (1) |
| Index |
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227 | |
Tamara L. Honesty is the Assistant Professor of Scenic Design at Kent State University. Tammy is a member of USA Local 829 as a scenic designer and has been a professional scenic artist for River City Scenic and at 3dx Scenic Studio where she was also a project manager. Examples of her painting talents have cruised the world on Royal Caribbean Cruise Lines, Princess Cruises, and Norwegian Cruise Lines. She has been a prop master at Cornell University, the Human Race Theatre Company, and for many university productions. Tammy is a member and on the Board of Directors of USITT, as well as the Programming Coordinator for USITTs annual conference & stage expo.
Karestin Harrison is the Technical Theatre Director at Cardinal Gibbons High School, in Raleigh, NC. She has worked in the art department on two feature films in roles as set dresser for Susies Hope and set decorator for The Ultimate Life. Karestin has been a props artisan as several regional theatres including PlayMakers Repertory Company, North Carolina Theatre, Utah Shakespeare Festival, and Cincinnati Playhouse in the Park.
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