New Releases by Raymond Hull

Le principe de Peter est un best-seller international qui répond à la question que tout le monde se pose depuis la nuit des temps : pourquoi y a-t-il tant de gens incompétents dans leur travail et pourquoi leur nombre ne cesse-t-il d’augmenter ? Dans cet ouvrage, Laurence J. Peter et Raymond Hull exposent, non sans humour, le principe selon lequel, dans une hiérarchie, chacun sera inévitablement promu jusqu’à atteindre son niveau d’incompétence. Grâce à ce livre empruntant au ton satirique d’Oscar Wilde, à la justesse psychologique de Sigmund Freud et au sens aigu de l’observation d’Émile Durkheim, vous serez un expert en « hiérarchologie ». Vous apprendrez à reconnaître lorsqu’une personne est arrivée à son seuil d’incompétence, à éviter que cela ne vous arrive et à mieux comprendre les limites de vos chefs... comme les vôtres !

Who we are, what we believe, and everything we stand for goes from theory to reality when we communicate. In The Art of Communication, the first book of the new Jim Stovall & Dr. Raymond Hull Your Competitive Edge series for personal development and business success, the authors use their decades of combined experience, research, and natural abilities to powerfully illustrate the specifics of effective communication. Stovall’s revealing stories mixed with Dr. Raymond Hull’s straightforward, factual approach combine to make this a must-read for businesspeople, salespeople, entrepreneurs, teachers, pastors, academics, and anyone wanting to improve their lives. Read this book and understand more about: Considering your audience and adjusting communication style What your non-verbal communication says about you Dressing for maximum success Public speaking Written words vs. spoken words Communication through conduct Active listening Conflict resolution Creating a comfortable environment for effective communication Communicating in meetings

The classic #1 New York Times bestseller that answers the age-old question Why is incompetence so maddeningly rampant and so vexingly triumphant? The Peter Principle, the eponymous law Dr. Laurence J. Peter coined, explains that everyone in a hierarchy—from the office intern to the CEO, from the low-level civil servant to a nation’s president—will inevitably rise to his or her level of incompetence. Dr. Peter explains why incompetence is at the root of everything we endeavor to do—why schools bestow ignorance, why governments condone anarchy, why courts dispense injustice, why prosperity causes unhappiness, and why utopian plans never generate utopias. With the wit of Mark Twain, the psychological acuity of Sigmund Freud, and the theoretical impact of Isaac Newton, Dr. Laurence J. Peter and Raymond Hull’s The Peter Principle brilliantly explains how incompetence and its accompanying symptoms, syndromes, and remedies define the world and the work we do in it.

Le principe de Peter plonge tout lecteur dans l''émerveillement, en lui faisant découvrir qu''un patron, un chef de service peuvent être moins compétents qu''il ne le suppose et que, malgré cette incompétence, ils ont pu s''élever très haut dans l''échelle sociale. Il en vient alors à se poser la question : et moi, et moi, et moi ?

本书主要内容:彼得原理的应用、表面上的例外、提拔和晋升、部下与领导者、层级组织学和政治、成功病理学、前人的暗示和预言等。

How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.

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.

ISBN 0898790573 LCCN 8111653.