Book Reviews
HCIMA
- "Classic information so readily excluded from modern culinary works".
- "Easy to understand language, used to underscore the need for being duly diligent is well crafted and succinct"
- "The world of culinary publishing will benefit from this factual and straightforward work"
- "A valid guidebook for the classic and contemporary chef wishing to set and maintain standards"
- "Each chapter includes useful suggestions and descriptions to lead the reader into the main text"
- "Describes in detail the techniques, equipment, sanitation and safety needs of the kitchen"
- "Explores the art and practice of the master chef"
 OCTOBER 2000
- "Many changes have occurred in the intervening years...... so the theory of the past now needs to reflect modern practices......"Food Purchasing and Preparation fulfils this requirement".
- "Templates are provided".
- "In relation to HACCP and health and safety at work, seventeen pages of important information and pointers which caterers must comply are detailed".
- "You need good quality ingredients in order to create good quality dishes".
- "Judicious purchasing and careful preparation practices and techniques lead to optimum use of resources and ultimately to profitability are good reasons fro focusing on the basics, something this book achieves".
- "Good value for a work of this type"
CATERER AND HOTELKEEPER APRIL 2001
- "Provides useful introductory information on a wide range of topics"
- "Good background information complete with specimen forms, "easily adapted for use in the workplace".
- "Ideal starting point for anyone in the industry looking to expand his or her knowledge with a view to future promotion".
- "Briggs has managed to demystify topics such as managing stock levels, food safety, and health and safety management, successfully tackling difficult subject areas such as deterring staff from stealing and the importance of specialist security procedures".
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