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.
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.
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 USITT's 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 Susie's 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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Table of Contents Section 0 Acknowledgements Preface (how to use this book and its purpose) Section 1 Introduction Chapter 1 Why make fake food Chapter 2 Tools and Safety Chapter 3 Salt Dough Recipe Section 2 Appetizers Chapter 4 Cheese Platter Chapter 5 Chicken wings Chapter 6 Egg Rolls, Spring Rolls, Soy Sauce Chapter 7 Loaves of Bread Chapter 8 Oysters on the Half Shell Chapter 9 Popcorn Chapter 10 Shrimp Cocktail Chapter 11 Vegetable tray Chapter 12 Wonton Soup Section 3 Breakfast Chapter 13 Donuts Chapter 14 Oatmeal Muffins Chapter 15 Pancake and Egg Breakfast (includes over-easy eggs, pancakes, bacon, butter & syrup) Chapter 16 Sticky Buns Section 4 Main Entrées and Side Dishes Chapter 17 Baked Potato Chapter 18 Chef Salad Chapter 19 Chicken Lo Mein Chapter 20 Club Sandwich Chapter 21 Hanging Meats Chapter 22 Honey-glazed Ham Chapter 23 Lettuce Wraps Chapter 24 Lobster Chapter 25 Pierogi Chapter 26 Ribs with Corn-on-the-Cob Chapter 27 Roast Beef with Mashed Potatoes & Gravy Chapter 28 Salmon Filet with Side Salad Chapter 29 Spinach Quiche Chapter 30 Turkey Section 5 Beverages Chapter 31 Beer Chapter 32 Hot Chocolate Chapter 33 Irish Coffee Chapter 34 Lemonade Chapter 35 Martini with olive Chapter 36 Milk: white and chocolate Chapter 37 Piña Colada Section 6 Desserts Chapter 38 Apple Tart Chapter 39 Cake with Removable Piece Chapter 40 Cherry Pie Chapter 41 Chocolate Cake Ala mode Chapter 42 Coconut cream pie Chapter 43 Gelatin mold Chapter 44 Pineapple Upside Down Cake Section 7 Appendix Companion Website Information Helpful Websites and Books Products Used Bibliography
