1st Edition

The Fake Food Cookbook Props You Can't Eat for Theatre, Film, and TV

By Tamara Honesty, Karestin Harrison Copyright 2018
    242 Pages
    by Routledge

    242 Pages
    by Routledge

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    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

    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



    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.