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.

part |2 pages

Section 1 introduction

chapter 1|3 pages

why make fake food?

chapter 2|14 pages

tools and safety

chapter 3|3 pages

salt dough recipes

part |2 pages

Section 2 appetizers

chapter 6|5 pages

chicken wings

chapter 7|5 pages

egg rolls, spring rolls, and soy sauce

chapter 8|3 pages

oysters on the half shell

chapter 9|4 pages


chapter 10|5 pages

shrimp cocktail

chapter 11|5 pages

vegetable tray

chapter 12|5 pages

wonton soup

part |2 pages

Section 3 breakfast food

chapter 13|5 pages


chapter 14|3 pages

oatmeal muffins

chapter 15|6 pages

pancake, bacon, and egg breakfast

chapter 16|6 pages

sticky buns

part |2 pages

Section 4 main entrées and side dishes

chapter 17|6 pages

baked potato with butter and sour cream

chapter 18|7 pages

barbecue ribs with corn on the cob

chapter 19|6 pages

chef salad

chapter 20|5 pages

chicken lo mein

chapter 21|6 pages

club sandwich

chapter 22|6 pages

hanging meats

chapter 23|4 pages

honey-glazed ham

chapter 24|4 pages

lettuce wraps

chapter 25|4 pages

lobster tail

chapter 26|3 pages


chapter 27|4 pages

roast beef with mashed potatoes and gravy

chapter 28|4 pages

salmon fillet with side salad

chapter 29|4 pages

spinach quiche

chapter 30|7 pages


part |2 pages

Section 5 beverages

chapter 31|3 pages


chapter 32|3 pages

hot chocolate

chapter 33|3 pages

irish coffee

chapter 34|3 pages


chapter 35|4 pages

martini with olives

chapter 36|3 pages

milk: white and chocolate

chapter 37|3 pages

piña colada

part |2 pages

Section 6 desserts

chapter 38|5 pages

apple tart

chapter 39|7 pages

cake with removable piece

chapter 40|4 pages

cherry pie

chapter 41|5 pages

chocolate cake à la mode

chapter 42|4 pages

coconut cream pie

chapter 43|4 pages

gelatin mold

chapter 44|5 pages

pineapple upside-down cake