The Fake Food Cookbook, Volume 2

The Fake Food Cookbook Volume 2: Prop Foods You Can Eat for Theatre, Film, and TV provides step-bystep instructions to create realistic edible prop food. Developed by props artisans worldwide, these recipes ensure edible prop food for theatre, opera, film, and TV productions and showcase a variety of price points and skill. From appetizers, such as caviar and oysters, and entrées, such as lobster and trout filets, to desserts, breakfasts, and a plethora of beverages, every meal is covered in this how-to guide. Full-color images of the process and finished products illustrate each recipe. Proper food handling and food allergen awareness are the foundation of each recipe, to ensure safe productions and use of edible prop foods. The appendices include comprehensive lists of plays that feature edible food props and a detailed guide to hidden food allergens. The Fake Food Cookbook Volume 2 is a valuable resource for anyone involved in creating edible props for the stage or set, including students looking to master the art of realistic food creation, educators, and experienced props artisans seeking new tips.

Karestin Harrison is the technical theatre director at Savannah Country Day School in Savannah, Georgia, after spending a decade at Cardinal Gibbons High School. She has worked professionally as a props artisan at the Utah Shakespeare Festival, PlayMakers Repertory Company, and Cincinnati Playhouse in the Park. In addition to her extensive theatre experience, Karestin has contributed to the art department on the feature films Susie's Hope and The Ultimate Life, both with budgets ranging from $1.5 to $2 million. Tamara L. Honesty is Associate Professor of Scenic Design and Mabel DeVries Tanner Endowed Professor in Theatre at West Virginia University, with 25 years of teaching experience across various institutions. Her scenic designs have earned regional, national, and international recognition, including her 2022 Off-Broadway debut for The Memory Exam. She has worked as a professional scenic artist for River City Scenic and 3DX Scenic Studio, where she also served as a project manager. In 2019, she led a student team at Kent State in painting a nearly full-scale 3D-printed replica of Pio Fedi's Liberty of Poetry for an exhibit at the Ellis Island National Immigration Museum. She has also worked as a props coordinator at Cornell University, the Human Race Theatre Company, and for numerous university productions. A proud member of Local USA 829 and United States Institute for Theatre Technology (USITT), she currently serves as Treasurer of USITT.

Part 1: Introduction 1. Food Safety, Tools, and Wellness 2. Food Allergens, Intolerances, and Preferences 3. Budgets and Choices Part 2: Appetizers 4. Apples 5. Caviar 6. Oysters 7. Anchovies 8. Prosciutto and Melon 9. Deviled Eggs Part 3: Breakfast Food 10. Biscuits and Gravy 11. Soft Boiled Eggs 12. Eggs and Bacon 13. Gruel 14. Raw Eggs 1 15. Raw Eggs 2 16. Raw Eggs 3 17. Raw Eggs 4 Part 4: Main Entrées and Side Dishes 18. Trout Fillets 19. Steak 20. Burger 21. Meatloaf 1 22. Meatloaf 2 23. Super-Thick Ham Steak 24. Dumplings 25. Lobster Tail 1 26. Lobster Tail 2 27. Raw Ground Beef 28. Chicken, Pork, and Turkey 29. Meat Pies 30. Liver with Coleslaw Part 5: Beverages 31. Milk 32. Cola 33. Orange Nehi® Soda 34. Beer 1 35. Beer 2 36. Beer in Bottle 37. Draught Guinness® 38. White Wine 1 39. White Wine 2 40. Red Wine 1 41. Red Wine 2 42. Chianti 43. Champagne 1 44. Champagne 2 45. Brandy 46. Campari® 47. Irish Cream 48. Pimm's® 49. Pimm's® Lemonade 50. Tawny Port 51. Whiskey 52. Dewar's® Scotch Whiskey 53. Dark Brown Liquor 54. Frozen Daiquiri and Margarita 55. Bloody Mary Part 6: Desserts 56. Raspberry Sorbet 57. Ice Cream 58. Ice Cream Sandwich 59. Lemon Meringue Cool Whip(TM) Pie 60. Lemon Meringue Pie (Vegan) 61. Chocolate Tart Part 7: Miscellaneous 62. Blood 63. Pepto Bismol(TM) 64. Cockroaches 65. Newspaper 66. Crisco® 67. Mayonnaise 68. Butter 69. Dirt and Sand