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Dear Steve and Lynn:
In all my four decades-plus as a food
writer and editor for Sunset Magazine, very few new tools for the kitchen
have come along that I consider indispensable. So when I rank the Froth
au Lait alongside the food processor and the microwave oven as a tool
with staying power, I am not exaggerating. The Froth au Lait’s
most basic function of whipping and heating nonfat and low-fat milks
to an amazingly fine and stable foam is unique. It gives the milk a
quality of richness in flavor and texture that is truly remarkable.
For me, a Froth au Lait means that every morning, with far less effort
than I can achieve using any other tool or device available, I can have
the most glorious coffee latte right at home.
But this is only the beginning. I have
discovered that the Froth au Lait has so many other wonderful applications.
Delightful, lavish tasting drinks, thick foamy desserts, and velvety
dessert sauces—all that give the impression of richness without
the fat content usually vital. Wholesome, healthful, and delicious results.
Every other food professional—writers, stylists, TV personalities,
and such—to whom I’ve shown the Froth au Lait in action has
been fascinated, amazed, and asked ”where can I get one.”
And unless my years of experience fail me, you’re going to be asked
that question many millions of times to come. Congratulations for creating
a fresh, wonderful, and functional new necessity for the good life.
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