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The Everything Fondue Party Book: Cooking Tips, Decorating Ideas, And over 250 Crowd-pleasing Recipes (Everything: Cooking)

Do you remember fondue? It's back, and sweeping the nation with its tasty dishes and easy display! Recapturing the glam from fondue's 1970's heyday, The Everything Fondue Party Book is ideal for your entertaining needs!
Written by food expert Belinda Hulin, The Everything Fondue Party Book takes you from planning what kind of party you want to what you should serve and even how you should decorate. Fun fondue facts include:
Broth fondues for dinner Dessert fondues (and yes, this means

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 Make sure you have more low-fat, high-fiber and low sugar foods than other types.

Divide your refrigerator into different sections of “choose more often ” and “choose less often. ” 

 When you come home from grocery shopping. Cut up vegetables and fruits and store them in containers, so they’ll be ready for the next meal or when you come looking for a ready-to-eat snack.

 Acids help proteins coagulate, so adding either vinegar or lemon juice to water used for poaching eggs helps keep the eggs from spreading out.

Albumen, or egg white, makes up about 60% of an eggs weight.

 Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking.

Caribbean cooking relies on Allspice as the main ingredient in jerk seasoning.

 Anise’s flavor also resembles that of Fennel but is somewhat sweeter.

Apple cider in the U.S. is the same as apple juice.

Fermented apple juice which is alcoholic, is called ‘hard cider’ in the U.S.

 One serving of apple juice provides 128% of your daily value for vitamin C.

 
Canned Unsweetened Applesauce can be processed with added organic acids (such as erythorbic) to prevent oxidation (browning) if the packer so desires.

 
 Applesauce makes a wonderful addition to raspberry gelatin for a nutritious dessert.
Applesauce is a source of fiber, providing nearly 1 1/2 grams per half-cup serving.

 1/2 cup of applesauce provides 1 serving from The Fruit Group of the Food Guide Pyramid.

Simply purée canned apricots in a blender or food processor until smooth.

 Apricots bruise easily and decay. Keep away from heat and sun.

Look for plump apricots with as much golden orange color as possible.

 When buying artichokes, look for plump, globular ones that are heavy in relation to size.

 Asparagus can be served cold with your favorite low-fat dressing or can be added to any salad.

 Asparagus are generally available from mid-February through June, with peak season from April to June.

 Avocados will not ripen on the tree.

 Avocados, grown in California and Florida, are available all year. 
Bacon is cured and smoked pork.

 The most dangerous sources of virulent bacteria, including E. coli, Salmonella, Staphylococcus and others, is the typical kitchen sponge and ‘dish cloths’ in American homes.

Find extremely tasty turkey recipes here.

Any suggestions for chocolate fondue are appreciated as well. I am looking for recipes that are easy and don’t have long complicated ingredient lists.