Anne Lindsay Greer McCann started her cooking career teaching cooking classes in the Midwest and Southwest, during the cooking school boom of the 70’s. This was also when the Cuisinart became popular, and led to her first book of Cuisinart Recipes. Soon after, Harper & Row published Cuisine of the American Southwest , which was awarded the prestigious James Beard Award. She then moved to Dallas to work as a consultant with the Loews Anatole, helping to develop concepts for new restaurants, including the first Southwest Grill in Dallas.
McCann (then known as Anne Lindsay Greer) joined up with Dean Fearing, Stephan Pyles, Robert Del Grande and Avner Samuel, creating the original “Gang of Five” and the Southwestern Cuisine Movement. Her book Cuisine of the American Southwest is considered the bible for the food trend. In addition to her many accomplishments, McCann was awarded with the Who’s Who in Food and Wine in Texas, was included in a PBS special series entitled “Great Chefs of the West,” and was recently awarded with the Savor Dallas Lone Star Award for Culinary Achievement.
After authoring four cookbooks, including Foods of the Sun and Contemporary Mexican Cooking, and serving as a restaurant and food industry consultant, McCann is—with good reason!—considered the “Den Mother of Southwest Cuisine.”
In her completely revised version of the James Beard-nominated The Ultimate Low-Fat Mexican Cookbook, THE LOW-FAT, LOW-CARB SOUTHWEST COOKBOOK reinvents Anne McCann's award-winning and nationally renowned Southwest dishes. McCann takes delicious dishes like lettuce wrap tacos, grilled pork tenderloin with raspberry chipotle sauce, and even the decadent Tres Leche Cake and makes them accessible for today’s fat and carb-conscious American. Her ability to change with America’s trends and tastes has given Anne Lindsay Greer McCann staying-power as one of the country’s most important figures in cuisine.
Previous Praise for Anne Greer McCann
“[McCann] helped light the Southwestern fire…around these parts, [McCann] is the queen of that cuisine.”
- D Magazine
“You can now guiltlessly enjoy Southwestern cuisine that is low-fat and low-cal…[this book] has recipes for all the favorites…”
—Cosmopolitan, on The Ultimate Low-Fat Mexican Cookbook
“Greer McCann has taken her considerable food expertise and recipe-developing skills and turned them into The Ultimate Low-Fat Mexican Cookbook.”
“This is definitely a book for cooks who really want to get into Southwestern cooking. For the home cook whose palate savors the real thing, this cookbook offers real treats.”
—Knight-Ridder wire service on Foods of the Sun
“Greer McCann’s recipes pack flavor without all the guilt…She has opted for straightforward recipes with realistic portions and readily accessible ingredients.”
—Los Angeles Daily News on The Ultimate Low-Fat Mexican Cookbook
“Greer McCann preaches simplicity and the marriage of traditional and trendy tastes.”
—Chattanooga News-Free Press on Foods of the Sun
“This is not a cookbook for those used to the combo platter at Chi-Chi’s.”
—New Orleans Times-Picayune on Foods of the Sun
“[McCann is] constantly exploring the threads of continuity that weave together the Mexican-flavored south Texas cuisine… Her approach to the distinctive cuisine of San Antonio is part culinary, part scholarly, and always fun.”
- Bon Appetit
“Anne…is the original force behind the food scene in Dallas…she has influenced new Southwest cooking…”
- Southwest Tastes
“Anne Greer McCann…stretched the boundaries and polished Southwestern into a sophisticated cuisine.”
- The Dallas Morning News
“Every once in awhile, one of us food people is as critical to the development of a culinary style as the chefs who bring it to the public. Anne Lindsay Greer is such a person. Greer’s…book, Foods of the Sun, abounds with good ideas and good food…once you have tried her Fire Shrimp…I think you will be a convert.”
- Vogue, on Foods of the Sun
“Sure to be a winner in the ongoing love affair between Americans and Southwest cooking…”
- Chicago Tribune on Foods if the Sun
“[An] excellent new cookbook…”
- San Francisco Chronicle on Cuisine of the American Southwest
“Cuisine of the American Southwest encompasses traditional and innovative recipes representing this…fashionable cuisine.”
- American Way
“[This book] offers the most complete collection of Southwest American dishes published to date, with delectable versions of everything from the stacked enchilada concoction…to a slushy margarita.”
- Cuisine on Cuisine of the American Southwest
“Anne Lindsay Greer explores Southwestern cuisine with a depth and range of recipes that few authors can match.”
- Las Vegas Review-Journal on Foods of the Sun
Anne Greer McCann and her cookbooks have also been featured in major publications such as Austin American-Statesman, The New York Times, Gourmet, Woman’s Day, USA Today, Washington Times, Houston Chronicle, Baltimore Sun, Fort Worth Star-Telegram, Kansas City Star, and many others.