Remembering Shirley Scott, born on this day in 1934. —Ed.
Credited to tenor saxophonist Eddie “Lockjaw” Davis with organist Shirley Scott, Craft Recordings’ 4LP/4CD/digital set Cookin’ with Jaws and the Queen: The Legendary Prestige Cookbook Albums offers 23 tracks cut during three 1958 sessions recorded by Rudy Van Gelder and first released as three separate Cookbook volumes and the Smokin’ LP between ’58–’64. The 180 gram vinyl is limited to 5,000 copies with the records housed in individual jackets replicating those original sleeves. The CD edition has three bonus tracks from the same sessions. The music is early soul jazz personified.
A curious jazz newbie might be wondering if this set is an overabundance of goodness. To which I will retort that Cookin’ with Jaws and the Queen offers thorough documentation of a sharp as brass tacks quintet from inside a concise timeframe; the first session occurred on June 20, the second on September 12, and the third on December 5 of 1958, with Davis and Scott joined by Jerome Richardson on flute, tenor, and baritone sax, George Duvivier on bass, and Arthur Edgehill on drums.
For this reissue, Davis and Scott are given equal credit, and deservedly so, but on initial release it was the saxophonist who received top billing, which is also understandable, as Scott was relatively new on the scene while Davis had been a member of Count Basie’s orchestra twice, along with cutting a string of records as leader or co-leader, as was the case with The Battle of Birdland with fellow tenor Sonny Stitt, issued in 1955 by the Roost label.
But in fact, Scott was indeed given a “Featuring” credit on two prior albums with Davis’s trio (with Duvivier and Edgehill), one released by Roost and the other by Roulette, both in ’58. What this imparts is how the addition of Richardson deepened a core that was already rock solid through experience. This is vitally important, as the group knocked out 26 tracks in three days spaced out over half a year.