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McCullough, Fran 1939-

Overview
Works: 44 works in 144 publications in 4 languages and 10,181 library holdings
Genres: Fiction  Psychological fiction  Diaries  Cookbooks  Recipes  Young adult works  Biography  Fictional autobiographies  Study guides  Criticism, interpretation, etc 
Roles: Author, Editor, Author of introduction, Other
Classifications: PS3566.L27, 813.54
Publication Timeline
Key
Publications about Fran McCullough
Publications by Fran McCullough
Most widely held works about Fran McCullough
 
Most widely held works by Fran McCullough
The journals of Sylvia Plath by Sylvia Plath( Book )
36 editions published between 1982 and 2013 in 5 languages and held by 2,314 libraries worldwide
Beginning with her freshman year at Smith, these journals reveal Sylvia Plath's unrelenting ambition to be a great writer, her recurrent struggles with her inner conflicts, and her feelings about herself and those closest to her
The bell jar by Sylvia Plath( Book )
17 editions published between 1996 and 2013 in English and held by 1,302 libraries worldwide
This novel--echoing Plath's own experiences as a rising writer/editor in the early 1950s--chronicles the nervous breakdown of Esther Greenwood: brilliant, beautiful, enormously talented, successful, but slowly going under, and maybe for the last time
Love is like the lion's tooth : an anthology of love poems ( Book )
3 editions published between 1984 and 1993 in English and held by 707 libraries worldwide
A collection of poems about the various stages and effects of love
The 150 best American recipes ( Book )
3 editions published in 2006 in English and held by 707 libraries worldwide
Collects dozens of recipes from the past decade, covering everything from comfort food to exotic international specialties, including dishes from Alice Waters, Paula Wolfert, and Jamie Oliver
The good fat cookbook by Fran McCullough( Book )
2 editions published in 2003 in English and held by 680 libraries worldwide
Reveals the vital health properties of such foods as eggs, nuts, red meat, butter, coconut, and chocolate, providing a simple guide for using the right fats to promote weight loss, increase memory, and prevent disease
The low-carb cookbook : the complete guide to the healthy low-carbohydrate lifestyle : with over 100 delicious recipes, everything you need to know about stocking the pantry, and sources for the best prepared foods and ingredients by Fran McCullough( Book )
6 editions published between 1986 and 1997 in English and held by 621 libraries worldwide
Souces for the best prepared foods and ingredients
Living low-carb : the complete guide to long-term low-carb dieting by Fran McCullough( Book )
5 editions published between 2000 and 2003 in English and held by 578 libraries worldwide
Living Low-Carb is a complete handbook for beginning dieters and those who have successfully lost weight on the low-carb lifestyle and are now on the diet for the long haul. Here are tips, tricks, and practical advice for dealing with issues that these dieters face every day
Earth, air, fire & water : poems by Fran McCullough( Book )
7 editions published between 1971 and 1989 in English and Undetermined and held by 446 libraries worldwide
This collection of poetry represents the work of eighty-one contemporary poets including Robert Creeley, Richard Brautigan, Charles Simic, LeRoi Jones, Bob Dylan, Allen Ginsberg, and Sylvia Plath
Classic American food without fuss : over 100 favorite recipes by Fran McCullough( Book )
3 editions published between 1966 and 1997 in English and held by 425 libraries worldwide
A real Southern cook : in her Savannah kitchen by Dora Charles( Book )
2 editions published in 2015 in English and held by 329 libraries worldwide
In her first cookbook, a revered former cook in one of Savannah's most bustling restaurants divulges her locally famous Savannah recipes - many of them never written down before - and those of family and friends
Earth, air, fire & water; a collection of over 125 poems by Fran McCullough( Book )
2 editions published in 1971 in English and held by 277 libraries worldwide
This collection of poetry represents the work of eighty-one contemporary poets including Robert Creeley, Richard Brautigan, Charles Simic, LeRoi Jones, Bob Dylan, Allen Ginsberg, and Sylvia Plath
Great food without fuss : simple recipes from the best cooks by Fran McCullough( Book )
3 editions published between 1992 and 2014 in English and held by 241 libraries worldwide
Two seasoned food professionals--one a cookbook editor and the other a caterer--match wits here to solve the kitchen dilemme of the '90s: how to serve imaginative, lively food without spending hours fussing or compromising on soul-satisfying flavor. Their solution is just to look to the great cooks--from Julia Child to James Beard to Diana Kennedy--for the simple dishes that are hidden away in even the most complicated cookbooks. They've assembled a treasury of superb recipes that depend on perfectly balanced flavors. The range is broad, from favorite American classics like spoon bread, corn fritters, and the only really delicious oven-fried chicken to exotic new tastes like Moghul Lamb, Bangkok Chicken, and Pasta with Vodka. For each recipe the editors offer tips, variations, suggests, and down-to-earth commentaries about how to work with exciting new ingredients as well as giving their own tried-and-true favorite recipes, simple winners they've cooked for years to great applause. Altogether there are 119 master recipes with 81 variations and 34 Editors' Kitchen recipes, a true culinary gold mine. In their pursuit of the secrets of true flavor, Frances McCullough and Barbara Witt come up with some unusual approaches, rethinking some of our basic ideas about how to prepare roasted chicken and turkey (in a very hot oven), pasta (one method lets it sit in hot water off the flame), and baking potatoes (they're particularly wonderful baked to death). Here you'll find a lot of nitty-gritty information about entertaining, a refresher course on how to make a really good green salad, lists of canapes and tidbit desserts, a collection of quick breads, and microwave notes. In a warm, intimate, encouragingly frank style, McCullough and Witt constantly encourage cooks to improvise by offering a range of variations, to start them experimenting with foods and flavors to develop their own recipes. This is a unique, user-friendly book that works for beginners who are reasonably sophisticated eaters as well as for experienced cooks. It will become the contemporary cook's favorite sourcebook for distinctive food
The best American recipes, 2001-2002 ( Book )
1 edition published in 2001 in English and held by 182 libraries worldwide
Collects 150 sophisticated and simple recipes found in cookbooks, recipe contests, press releases and Internet sites ranging from scallop and corn chowder to cured salmon and potato gratin to rummy pumpkin cheesecake
The best American recipes 2002-2003 ( Book )
1 edition published in 2002 in English and held by 179 libraries worldwide
Collects 150 recipes from celebrity chefs, cookbook authors, and renowned food journalists for simple, but sophisticated dishes including shrimp with garlic and toasted bread crumbs and orange-almond lace cookies
The best American recipes 2000 ( Book )
1 edition published in 2000 in English and held by 169 libraries worldwide
Great entertaining food without fuss by Fran McCullough( Book )
1 edition published in 1995 in English and held by 148 libraries worldwide
The best American recipes 2005-2006 : the year's top picks from books, magazines, newspapers, and the Internet ( Book )
1 edition published in 2005 in English and held by 148 libraries worldwide
Contains a collection American recipes culled from thousands of sources and published in books, magazines, newspapers, and the Internet in 2005, including starters, soups, salads, main dishes, breads, desserts, and more
The best American recipes 2003-2004 : the year's top picks from books, magazines, newspapers, and the Internet ( Book )
1 edition published in 2003 in English and held by 142 libraries worldwide
A collection of 150 recipes selected as the best from hundreds of sources, including appetizers, soups, salads, breakfast and brunch foods, main and side dishes, breads, desserts, and drinks
The best American recipes 2004-2005 : the year's top picks from books, magazines, newspapers, and the Internet ( Book )
1 edition published in 2004 in English and held by 129 libraries worldwide
Good fat : with 100 recipes by Fran McCullough( Book )
5 editions published in 2004 in English and held by 89 libraries worldwide
Good news. The good fats -- butter, chocolate, eggs, coconut, olive oil, avocado, fish and shellfish, among many other favorites -- are not only delicious, they're good for your brain, heart, immune system, hormones, skin, memory, and emotional well-being. Whatever you think you know about fat, forget it. After two decades of the low-fat diet trend, Americans are fatter -- and less healthy -- than ever before. For many, those torturous no-fat, low-fat diets are outright health hazards, contributing to everything from premature wrinkling and depression to hormone dysfunction and even cancer. In The Good Fat Cookbook, best-selling author Fran McCullough delivers the delicious news. Here is powerful evidence that not only have we been sold a bill of low-fat goods, but the foods we love to eat -- real butter, chocolate, coconut, whole milk and cream, nuts, avocados, cold-water fish, red meat, olive oil, bacon and eggs -- are actually good for us. Not only does fat not make you fat, the good fats slow the effects of aging, improve mood and memory, boost the immune system, and protect against catastrophic disease such as stroke and cancer. And the most surprising news of all: the right fats are great tools for weight loss -- they make you fuller faster and for longer and jump-start your metabolism. McCullough debunks fat myths and demystifies cutting-edge science, while exploring all aspects of the fat phenomenon, fork in hand. More than a hundred simple recipes -- Salmon Chowder, Tuna with Rice, Deep-Fried Coconut Shrimp, Parsley Salad with Avocado, Chicken with Olives and Oranges, Grilled Cheese with Oregano, Crisp Coconut Waffles, Avocado Cheesecake, and Wall-to-Wall Walnut Brownies -- put the good fats back on your table, and McCullough offers spirited advice on everything from the best cooking oils and tastiest canned tuna to nutritional supplements and testing for your fatty-acid profile. Her hundreds of thousands of low-carb fans will be overjoyed to see that most of the recipes here are perfect for them as well. Fran McCullough is the author of the best-selling The Low-Carb Cookbook and Living Low-Carb. She won a James Beard Award for Great Food Without Fuss and, since 1999, has been the editor of the annual Best American Recipes anthology series. A graduate of Stanford University, McCullough began her career as an editor, discovering Sylvia Plath, Pulitzer Prize winner N. Scott Momaday, and National Book Award winner Robert Bly as well as Richard Ford. She also edited and published a distinguished list of cookbook authors, including Diana Kennedy, Paula Wolfert, and Deborah Madison. Her website address is www.blackdirt.net/lowcarb
 
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Alternative Names
Mac Cullough Frances
Mac Cullough, Frances Monson 1939-
MacCullough Frances
MacCullough, Frances 1939-
MacCullough, Frances Monson 1939-
Mc Cullough Frances
Mc Cullough, Frances Monson 1939-
McCullough, Fran
McCullough, Fran 1939-
McCullough, Frances.
McCullough, Frances 1939-
McCullough Frances Monson
McCullough, Frances Monson 1939-
Monson MacCullough, Frances 1939-
Monson McCullough, Frances 1939-
Languages
English (96)
Turkish (2)
Finnish (1)
Persian (1)
Covers
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