Raymond Hull

'The Peter Principle has cosmic implications.' - New York Times 'The classic book which warns of the dangers of over-promotion' The Times In a hierarchy, every employee rises to the level of their own incompetence. This simple maxim, defined by this classic book over 40 years ago, has become a beacon of truth in the world of work. From the civil service to multinational companies to hospital management, it explains why things constantly go wrong: promotion up a hierarchy inevitably leads to over-promotion and incompetence. Through barbed anecdotes and wry humour the authors define the problem and show how anyone, whether at the top or bottom of the career ladder, can avoid its pitfalls. Or, indeed, avoid promotion entirely!

"The Peter Principle has cosmic implications."--New York TimesBack in 1969, Lawrence J. Peter created a cultural phenomenon with his brilliant, outrageous, hilarious, and all-too-true treatise on business and life, The Peter Principle--and his words and theories are as true today as they were then. By posing--and answering--the eternal question, "Why do things always go wrong?" Peter explores the incompetence that runs so rampant through our society, our workplace, and our world in an outrageously funny yet honest and eye-opening manner. With a new foreword by Robert I. Sutton, bestselling author of The No Asshole Rule, this twenty-first century edition of Peter's classic is set to shake up the business world all over again.

Raymond Hulls Bestseller ist ein Muss für alle, die etwas aus ihrem Leben machen wollen. Ob Erfolg im privaten oder beruflichen Bereich - alles, was man dazu braucht, sind Papier, Bleistift und ein bisschen Ehrlichkeit sich selbst gegenüber.

Das Peter-Prinzip ist mittlerweile der Klassiker unter den Managementberatern und -analysen. Es beantworte die Frage, warum immer alles schief geht, warum Handwerker pfuschen, Geistliche straucheln, Generäle ihre Schlachten verlieren, Manager ihren Betrieb ruinieren und Beamte falsche Auskünfte erteilen.

Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more.

With more than 100,000 copies in print, The Art of Making Wine is by now the definitive step-by-step guide for the serious amateur or beginning winemaker. Experienced vintners Anderson and Hull provide more than fifty recipes for making any kind of fruit. For the adventurous winemaker, they give guidelines for endless experimentation. Table reds, whites, and roses, sparkling wines, sherries, and Madeiras can be made from grapes; while apples, pears, currants, blackberries, apricots, plums, and figs--even bananas and passion fruit--make delicious fruity wines. You can even experiment with dandelions, rose hips, honey, or herbs. The authors provide details on: Starting your home winery without spending a cent--using easy-to-find household items; Choosing and buying fruit, or using specially marketed concentrates or wine bases; Making a yeast starter; do's and don't's of sugar, acid, and temperature control; measuring alcohol content; Equipment for the more sophisticated winemaker, and all you need to know about bottles, barrels, corks, and racks; Common problems--from musty-smelling wine to exploding bottles--and how to solve them. Whether you are a traditionalist looking for new ideas or a beginner who has suddenly acquired a lot of fruit and needs to use it fast, you are certain to find inspiration here.

Discusses smokers you can build or purchase and gives tips on how to run them for optimum results. Various fuels to use are mentioned as well. There is also a chapter on brines and seasonings, and several chapters on how to smoke different foods, including turkey, cheese, sausage, fish, beef, nuts, wild game, and much more.