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
