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.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für Beruf und Forschung
General, Professional, and Professional Practice & Development
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 239 mm
Breite: 237 mm
Dicke: 15 mm
Gewicht
ISBN-13
978-1-138-50557-5 (9781138505575)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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.
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 Entrees 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 Pina 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
