| The George Benson Cookbook | |
| Type: | Album |
| Artist: | George Benson |
| Cover: | The George Benson Cookbook.jpg |
| Released: | 1967 |
| Recorded: | August 1 – October 19, 1966 |
| Genre: | Jazz |
| Length: | 40:50 |
| Label: | Columbia |
| Producer: | John Hammond |
| Prev Title: | It's Uptown |
| Prev Year: | 1966 |
| Next Title: | Giblet Gravy |
| Next Year: | 1968 |
The George Benson Cookbook is the third studio album by jazz/soul guitarist George Benson, and the second to be produced by John Hammond.
The Hard Bop Homepage says of the album, "This is basically the George Benson quartet, with Smith and Cuber, but trombonist Bennie Green and percussionist Pucho were added on some tracks, giving them a bop flavor that delighted dedicated jazz fans and critics. Benson's quartet was modeled after Jack McDuff's--with baritone saxophonist Ronnie Cuber, organist Lonnie Smith, a powerhouse player who deserved more attention than he ever received, and Jimmy Lovelace or Marion Booker on drums. The sonorous tone of Cuber's baritone gives the quartet a richer, more dense texture than that obtained by McDuff, who used a tenor, but the overall sound is the same. At twenty-five, Ronnie Cuber was an alumnus of Marshall Brown's celebrated Newport Youth Band; he had spent the previous two years with Maynard Ferguson's very loud and brassy orchestra, which may account for his aggressive style, but Cuber's approach also emphasized rhythm, and that was precisely the ingredient called for by a "soul jazz" group of this kind."[1]
All tracks composed by George Benson; except where indicated