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

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

Focal Press 9781138212275 Overview

The Fake Food Cookbook: Props You Can't Eat for Theatre, Film, and TV from Focal Press contains step-by-step instructions on how to create the most realistic prop food for a theatrical production. This includes appetizers such as oysters on a half shell and chicken wings, entrees such as lobster and honey-glazed ham, and desserts, breakfasts, and 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  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.

In the Box

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

    Focal Press 9781138212275 Specs

    Author
    Tamara Honesty, Karestin Harrison
    Publisher
    Routledge
    Publication Date
    March 28, 2018
    Edition
    1st
    ISBN Number
    9781138212275
    Number of Pages
    242
    Cover Type
    Soft
    Illustrations
    No
    Packaging Info
    Package Weight
    1.315 lb
    Box Dimensions (LxWxH)
    9.05 x 9 x 0.75"

    All product and company names are trademarks™ or registered® trademarks of their respective holders. Use of them does not imply any affiliation with or endorsement by them.
    $19.77

    Original: $65.89

    -70%
    Focal Press The Fake Food Cookbook: Props You Can't Eat for Theatre, Film, and TV—

    $65.89

    $19.77

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

    Focal Press 9781138212275 Overview

    The Fake Food Cookbook: Props You Can't Eat for Theatre, Film, and TV from Focal Press contains step-by-step instructions on how to create the most realistic prop food for a theatrical production. This includes appetizers such as oysters on a half shell and chicken wings, entrees such as lobster and honey-glazed ham, and desserts, breakfasts, and 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  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.

    In the Box

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

      Focal Press 9781138212275 Specs

      Author
      Tamara Honesty, Karestin Harrison
      Publisher
      Routledge
      Publication Date
      March 28, 2018
      Edition
      1st
      ISBN Number
      9781138212275
      Number of Pages
      242
      Cover Type
      Soft
      Illustrations
      No
      Packaging Info
      Package Weight
      1.315 lb
      Box Dimensions (LxWxH)
      9.05 x 9 x 0.75"

      All product and company names are trademarks™ or registered® trademarks of their respective holders. Use of them does not imply any affiliation with or endorsement by them.

      Product Information

      Shipping & Returns

      Description

      Focal Press 9781138212275 Overview

      The Fake Food Cookbook: Props You Can't Eat for Theatre, Film, and TV from Focal Press contains step-by-step instructions on how to create the most realistic prop food for a theatrical production. This includes appetizers such as oysters on a half shell and chicken wings, entrees such as lobster and honey-glazed ham, and desserts, breakfasts, and 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  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.

      In the Box

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

        Focal Press 9781138212275 Specs

        Author
        Tamara Honesty, Karestin Harrison
        Publisher
        Routledge
        Publication Date
        March 28, 2018
        Edition
        1st
        ISBN Number
        9781138212275
        Number of Pages
        242
        Cover Type
        Soft
        Illustrations
        No
        Packaging Info
        Package Weight
        1.315 lb
        Box Dimensions (LxWxH)
        9.05 x 9 x 0.75"

        All product and company names are trademarks™ or registered® trademarks of their respective holders. Use of them does not imply any affiliation with or endorsement by them.
        Focal Press The Fake Food Cookbook: Props You Can't Eat for Theatre, Film, and TV | Tanotis