Cream cheese is usually associated with just one thing: cheesecake. In this title Kraft Kitchens and 11 guest chefs set out to show that cream cheese is a much more versatile ingredient and can be used to produce interesting and delicious food for all meals of the day.

Reflecting the diversity of contemporary Australian cuisine, the recipes run from Trout and Wasabi pastries to Herbed Ravioli with Saffron Prawn Sauce, and also five cheesecake recipes.

Paperback, Published 2002, 122 pages, excellent condition