The Fake Food Cookbook: Props You Can't Eat for Theatre, Film, and TV (Paperback) book cover

The Fake Food Cookbook

Props You Can't Eat for Theatre, Film, and TV

By Tamara Honesty, Karestin Harrison

Routledge

232 pages

Companion Website
Purchasing Options:$ = USD
Paperback: 9781138212275
pub: 2018-03-28
$39.95
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Hardback: 9781138505575
pub: 2018-03-28
$150.00
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eBook (VitalSource) : 9781315450810
pub: 2018-02-15
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Description

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.

Table of Contents

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

About the Authors

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.

Subject Categories

BISAC Subject Codes/Headings:
PER011000
PERFORMING ARTS / Theater / General