Finally, There’s A Cookbook For Lab-Grown Meat

July 25, 2014 | Marina Galperina

A year since the presentation of the World’s first lab grown hamburger, here comes the In Vitro Meat Cookbook.

Using the format of the cookbook as a storytelling medium, the In Vitro Meat Cookbook is a visually stunning exploration of the new “food cultures” lab-grown meat might create. This book approaches lab-grown meat not just from a design and engineering perspective, but also from a societal and ethical one.

This cookbook features dozens of recipes that are delicious, uncanny, funny and inspiring. Think of meat paint, revived dodo wings, meat ice cream, cannibal snacks, steaks knitted like scarves and see-through sushi grown under perfectly controlled conditions. Though you can’t cook these recipes just yet, they’ve all been developed with strict culinary rigor.

Imagined recipes include Rustic In Vitro:

Many people still find in vitro meat too alien and artificial to put it in their mouths. With the Rustic In Vitro incubator, this outdated perception is about to change. Similar to old-fashioned sausages and hams hung to cure in the butcher’s or at home, Rustic In Vitro is grown in a familiar-looking incubator that reminds us of the good old days. Rustic In-Vitro incubators come in various shapes designed to simulate rabbit, boar or cattle. The more time it has to ripen, the more structure and character the replicating meat cells will develop. Progressive nostalgia ahoy!

As well as In Vitro Oysters, transparent sashimi, dinosaur-leg, postburger, Kanye and Miley steaks (Antiviral style) and whatever this frothy meat cocktail is supposed to be.

The book will be released on August 5th in Amsterdam. You can already pre-order the book here. (Images: Next Nature)