Anna Tackmeyer
Anna Ford Tackmeyer was an American chef. During World War I she was a chef at New York City's Hotel Pennsylvania.
Career
Tackmeyer ran a lunchroom at the New York Public Library for three years, and traveled as a baking powder saleswoman for a chemical company for another three years. She was a chef at New York City's Hotel Pennsylvania during World War I. She presided over the Home Cooking Department and its separate all-female kitchen staff. "There's is no reason why a woman who can cook for ten people cannot cook for ten times as many, and have the cooked food taste as good in one case as in the other.Tackmeyer also lectured on food conservation, and demonstrated baking techniques, especially with alternative flours including soybean flour, oatmeal, buckwheat, and cornmeal. Her recipes for oatmeal bread and apricot fritters appeared in a 1917 cookbook focused on the uses of baking powder.