Fake Food Cookbook

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

Inbunden, Engelska, 2018

Av Tamara Honesty, Karestin Harrison

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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.

Produktinformation

Utgivningsdatum2018-03-28
Mått229 x 229 x 15 mm
Vikt793 g
FormatInbunden
SpråkEngelska
Antal sidor242
FörlagTaylor & Francis Ltd
ISBN9781138505575

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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 IntroductionChapter 1 Why make fake foodChapter 2 Tools and SafetyChapter 3 Salt Dough RecipeSection 2 Appetizers Chapter 4 Cheese PlatterChapter 5 Chicken wingsChapter 6 Egg Rolls, Spring Rolls, Soy SauceChapter 7 Loaves of BreadChapter 8 Oysters on the Half ShellChapter 9 PopcornChapter 10 Shrimp CocktailChapter 11 Vegetable trayChapter 12 Wonton SoupSection 3 Breakfast Chapter 13 DonutsChapter 14 Oatmeal MuffinsChapter 15 Pancake and Egg Breakfast (includes over-easy eggs, pancakes, bacon, butter & syrup)Chapter 16 Sticky BunsSection 4 Main Entrées and Side DishesChapter 17 Baked PotatoChapter 18 Chef SaladChapter 19 Chicken Lo MeinChapter 20 Club SandwichChapter 21 Hanging MeatsChapter 22 Honey-glazed HamChapter 23 Lettuce WrapsChapter 24 LobsterChapter 25 PierogiChapter 26 Ribs with Corn-on-the-CobChapter 27 Roast Beef with Mashed Potatoes & GravyChapter 28 Salmon Filet with Side SaladChapter 29 Spinach QuicheChapter 30 TurkeySection 5 Beverages Chapter 31 BeerChapter 32 Hot ChocolateChapter 33 Irish CoffeeChapter 34 LemonadeChapter 35 Martini with oliveChapter 36 Milk: white and chocolateChapter 37 Piña ColadaSection 6 Desserts Chapter 38 Apple TartChapter 39 Cake with Removable PieceChapter 40 Cherry PieChapter 41 Chocolate Cake Ala modeChapter 42 Coconut cream pieChapter 43 Gelatin moldChapter 44 Pineapple Upside Down CakeSection 7 Appendix Companion Website Information Helpful Websites and BooksProducts UsedBibliography