Anne Greer McCann is the author of six cookbooks and is a restaurant and industry consultant. She has consulted for major food companies including General Mills, Proctor & Gamble and Pillsbury, working with the Research and Development team. McCann, formerly Anne Lindsay Greer, has been a frequent guest on national television and radio talk shows, Book and Author Luncheons and a guest teacher at Cooking Schools.

McCann's career began with her Cuisinart book, followed by:

  1. a twelve year relationship with Cuisinart
  2. training regional demonstrators
  3. testing equipment and
  4. developing recipes.

Professional Critics' praise of her books

“Anne Greer McCann presents another winning title: The Low-Fat Low-Carb Southwest Cookbook. It is an idea-filled volume with great, easy-to-follow recipes and practical tips for reducing fats and carbs. She knows her ingredients in depth and presents tempting, colorful dishes loaded with flavor.”

“The Low-Fat Low-Carb Southwest Cookbook blends exciting flavors with healthy choices and methods, thanks to Anne Greer McCann’s vast background in contemporary cuisines and her creative panache.”

Previous Praise for Anne Greer McCann

“[McCann] helped light the Southwestern fire…around these parts, [McCann] is the queen of that cuisine.”

“You can now guiltlessly enjoy Southwestern cuisine that is low-fat and low-cal…[this book] has recipes for all the favorites…”

“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.”

“Greer McCann’s recipes pack flavor without all the guilt…She has opted for straightforward recipes with realistic portions and readily accessible ingredients.”

“Greer McCann preaches simplicity and the marriage of traditional and trendy tastes.”

“This is not a cookbook for those used to the combo platter at Chi-Chi’s.”

“[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.”

“Anne…is the original force behind the food scene in Dallas…she has influenced new Southwest cooking…”

“Anne Greer McCann…stretched the boundaries and polished Southwestern into a sophisticated cuisine.”

“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.”

“Sure to be a winner in the ongoing love affair between Americans and Southwest cooking…”

“[An] excellent new cookbook…”

“ Cuisine of the American Southwest encompasses traditional and innovative recipes representing this…fashionable cuisine.”

“[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.”

“Anne Lindsay Greer explores Southwestern cuisine with a depth and range of recipes that few authors can match.”

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.