Review: Oooo, It's So Good!
Rating: 5 out of 5
Date: 12 16, 2012
I recently read an obituary of Art Ginsburg. He did of pancreatic cancer outside of Fort Lauderdale, Florida. He was 81 years old.Okay, you might be thinking, and who is this Art Ginsburg? Someone we should know?Well, if you grew up watching any ABC television affiliate in the U.S., or are a fan of cooking shows, then the name Mr. Food might ring familiar to you. This was the nom de plume of Ginsburg, whose ninety-second television segments were a daily staple for over thirty years.I grew up in the Buffalo, New York area, and casually watched his food clips interspersed within the local news programs. Wearing a white toque perched atop his head, his grizzled mug extolling the virtues of easy food preparation in rapid-fire style, Mr. Food's contagious enthusiasm won over countless viewers, who would write to their television stations to request the daily recipe he was promoting.At the conclusion of his monologue, Ginsburg would look right at the camera and declare, "Oooo, it's so gooooood!" This was his signature catchphrase, which he eventually had trademarked.Ginsburg was no Wolfgang Puck or Mario Batali. He wasn't larger than life like Emeril Lagasse. He didn't aspire to megabook deals or reality shows. That wasn't his style.And he liked it that way.Ginsburg was more than a chef. The Troy, New York native was passionate about charity work and his family. He regularly donated his time and money to Women's and Children's Hospital in Buffalo through his annual telethons for many years, and gave away much of his royalties earned from his numerous cookbooks (he was a prolific writer) to other favorite groups, such as the American Diabetes Association.The man was a great humanitarian who just happened to parlay his love of food into a very successful career.This anecdote is a segue into another writer whom I have reviewed numerous times: Stephen Williams. While Williams may never be internationally known for his duck l'orange, his book "BBQ: Learn the Recipes for Your Parties" is indicative of a similar desire to make others happy, much in the same vein that Mr. Food did.Williams's strengths are empathy and an innate talent for teaching. He has written numerous books that are designed to help improve the personal, emotional, financial, sexual, and social lives of people. Using his common touch that is a hallmark of effective storytelling, the author picks a topic---in this particular example, barbecue---and applies his own idiosyncratic flair to extol the virtues of his subject, while effectively making heartfelt connections between his readers and the object of his writing.Barbecuing is yet one more topic of discussion upon which Williams expounds, and he effectively melds it with his previous soliloquys on healthy food and living. He encourages readers to combine a traditional barbecue, e.g. ribs and steaks, with culinary accoutrements such as salads, or to prepare meals using a gluten-free or Indian approach.Granted, some people are not inclined to fire up the ol' Weber grill. There are very few of us who possess the elan and self-promotion of Bobby Flay (a master griller and restaurateur in his own right).Still, you don't have to have a Ph. D. in culinary education to enjoy the barbecuing process---similar, say, to the elaborate preparation and ritual of the ancient tea ceremony that is part of Japanese society and culture. This traditional routine, ingrained into the collective psyche of the Land of the Rising Sun, provides that interconnectedness between the people and the rice-terraced land upon which they have existed for thousands of years. That, and their inherent reverence for natural forces that epitomize the precariousness of life, exemplify a profound acceptance of the here-and-now that is sorely lacking in our modern, hectic Western culture, where the past is as rapidly paved over as the next parking lot.Ritual and order provide a deeper sense of security that serves to counter the chaos and nihilism that seems widespread in this day and age. Being able to seek relaxation and solace is mentally sound and proper and is paramount for a productive, well-balanced society. Cooking barbecue can be just as relaxing as pouring that cup of orange pekoe, or studying the subtle nuances of tai chi. It's a good habit to develop and nurture."BBQ" takes the reader into a world of camaraderie and bonhomie replete with commonalities that enhance the collective eating experience. By its very nature, having a barbecue provides an excuse for individuals to come together for a thanksgiving where stories are told, jokes are related, food and drink are consumed, and a pleasant relaxing sensation envelops those present.Aside from the occasional usage error in his sentences, Williams does entertain the reader with his loquacious effervescence."BBQ" is a quick read that provides simple, practical ideas for creating wonderful eating experiences.And that is oh so good.