THE
RECIPE I HEARD IN THE COOKBOOK
Breezin'
was the soundtrack to my honeymoon, in the summer of 1976. In those turntable
days, you could leave the stacking arm for vinyl albums pulled up and back, and
the needle arm would automatically lift and then return to drop back down on the
same side. My wife and I were usually, um, busy, and either side one or side two
was getting worn out. Nothing but good vibes associated with that record - totally.
And I think I could sing you every single guitar lick: every piano lick: that
music was burned into my personal hard drive long before there were burners and
hard drives. But
I was a Benson fan long before the summer of '76. My first exposure to George
Benson was from a high school buddy who owned 1969's "The Other Side of Abbey
Road". George's sound just had that incredibly liquid feeling, the perfect
combination of an agile creativity, a technical proficiency that blended with
a singer's sense of phrasing, and a classic tone. He was cool. A few
years later, when I was in the jazz music program at Humber College for a brief
semester, there were many guitarists there who had extensive collections of jazz
guitar I'd never heard. I'd heard about it but I'd never had the opportunity to
sit down and digest it. Peter Harris was my guitar teacher - he introduced me
to the older, and now classic, "Cookbook" album that George did in 1966
with John Hammond as producer. This was the record that proved to me that the
guy was not just cool - he was hot. He could BURN, and, in my mind, he took on
the status of a master - a legend - a guitar hero. And many years later, when
I had saved up enough dough from working in jobbing bands around town to buy my
first really good arch top jazz guitar, I bought myself a Guild X500, because
a Guild arch top was the axe that George was carrying across the street on that
"Other Side of Abbey Road" album cover, and I wanted that tone [well
- sometimes, anyway]. I wanted to be a player who was so hot, he was cool.
And a few more years after that, I was earning enough dough that I was collecting
guitars, and I bought myself a tobacco sunburst Ibanez George Benson guitar. I
loved playing that guitar, but I didn't really have much call for it on my professional
gigs, at the time. {Okay, no call whatsoever.} But that guitar was a really classy,
innovative, quality instrument. Just like the dude himself. Back
in the 60's, the guitar exploded exponentially as a social phenomenon. It became
a vehicle for everything from social political change to psychedelic experimentation,
from two-chords-and-the-truth to technical wizardry, from Hendrix kindling to
Townshend splinters, and from Louie Louie to Lenny Breau. It launched the stylistic
dreams of everything from heavy metal to folk to progressive to fusion. George
Benson became one of the most important guitarists of his generation, and it was
partly because he stuck to his guns, and kept delivering on a kinship to the traditional
bop jazz sounds & tones, even though he was intellectually as ready to push
the envelope as any fusion player, or any rock dude with his preamp on 11 and
his distortion pedal set to max. He was open-minded, but also you knew he had
a very strong rule book of his own that he was following. Intellectually, theoretically,
the guy had old school chops. But his contribution as a musician was going
to eclipse even his prodigious guitar skills - because the guy could sing! And
he could sing and play at a level that no other guitarist on the planet could
touch, it was the combination of his skill set that made him a revolution. And
he was smart enough to hook up with producers and record executives, and then
to surround himself with musicians, who would help George capture high quality,
accessible, commercial pop music that had a sophistication that no other singer/guitarist
could touch. He raised the bar for every guitarist, of every style and every stripe,
because he was a jazz crossover artist. He was one of the first and definitely
the best, by any measure that might matter. He was breaking rules and he was challenging
conventions. And over time, he has been proven to have understood the nature of
the music business better than most - he wasn't selling out, he was investing,
because he possessed a kind of jazz-meets R & B capital that no one else had
ever dreamed of. Imitation is a very sincere form of flattery, and nowadays
every Smooth Jazz guitarist clearly has some degree of Benson-itis. But no one
will ever eclipse George's contributions to music. Like Django or Jimi or Wes
or Stevie Ray, his legend is guaranteed because he took the ingredients of tradition
and convention, then invented his own genre, and set unique standards. For us,
the inspiration that George offers is; go out and do it your own way, and give
it every gift that you possess. Don't narrow down; open up, and let the music
flow through you. Burn - burn so hot you're cool. That's the recipe I heard when
he laid it down in his Cookbook in 1966. Cheers - Rik
Emmett Toronto/Jan 2005
|
| The
George Benson Cookbook, from 1966 was the superlative guitarist's second album
for Columbia, an exciting follow-up to It's Uptown, recorded earlier the same
year. Like it's predecessor, Cookbook provides a savory, balanced meal of kinetic
post-bop, jazzy boogaloos and cool bossas, with a pair of Benson vocals (including
the previously unreleased "Let Them Talk," done originally by the immortal
Little Willie John and one of the great R & B ballads) for dessert. The nucleus
of Benson's working band at the time, featuring Lonnie Smith on organ and Ronnie
Cuber on baritone saxophone, was back for seconds, while three top New York drummers
(including Jimmy Lovelace from the first disc) served up the grooves. And there
were such special guest chefs as Benny Green (whose bebopping trombone is especially
strong on "Benny's Back" and "Jumpin' With Symphony Sid,"trumpeter
Blue Mitchell, and soulful tenor player King Curtis. In the mid-to-late 1970s,
Benson (b. 1943) would enjoy significant commercial success, primarily as a singer.
But jazz guitar gourmets have long recognized Cookbook -- now expanded to 14 selections
with the addition of four bonus tracks -- as a four-star Cordon Bleu meal. |