author
W. W. (Walter Warner) Fisk
1888–1979
A practical early-20th-century writer on dairy science, he helped turn cheese- and ice-cream making into clear, teachable crafts. His books blend hands-on instruction with the kind of technical detail that made them useful to students, producers, and serious home experimenters alike.
3 Audiobooks
The book of cheese
by Charles Thom, W. W. (Walter Warner) Fisk
The book of ice-cream
by W. W. (Walter Warner) Fisk
An ice cream laboratory guide
by W. W. (Walter Warner) Fisk, H. B. (Howard Bowman) Ellenberger
About the author
Writing as W. W. Fisk, Walter Warner Fisk was an American author born in 1888 who is best known for books on dairy production and food technology. Surviving catalog records connect his name with works such as The Book of Ice-Cream, An Ice Cream Laboratory Guide, and The Relation of Temperature, Humidity and Pressure to Dairy Operations, a Handbook for Dairymen.
He also collaborated with Charles Thom on The Book of Cheese, a detailed guide to the science and practice of cheesemaking. Taken together, these titles show a writer deeply interested in the practical side of dairying, especially the methods, measurements, and working conditions behind making reliable products.
Fisk's work belongs to a period when food production was becoming more systematic and research-driven, and his books reflect that shift in a readable, instructional way. Records for his publications and memorial listings identify him as living from 1888 to 1979.