The In Vitro Meat Cookbook

45 Lab grown meat recipes you can not cook yet

Hello meat lovers, hello vegetarians. We need to talk about the future of
meat. With the world’s population expected to reach nine billion people by
2050, it becomes impossible to produce and consume meat like we do today.

In vitro meat, grown from cells in a laboratory, could provide a sustainable and animal-friendly alternative. Yet, before we can decide if we are willing to eat in vitro, we must explore the new food culture it will bring us.

The In Vitro Meat Cookbook presents 45 recipes that explore and visualize what in vitro meat products might be on our plate one day. As in vitro meat is still being developed you cannot cook our recipes just yet, however, they will provide abundant food for thought and discussion.



“Playing the ‘what if’ game to get people thinking and talking about their food and the future.” – ABC News

Beautifully illustrated with detailed sketches, the book is half-fiction, half earnest scientific inquiry.” – Wired Magazine

“The results are fantastically, and sometimes horrifyingly, strange.” – FOX News

“Questions our assumptions and really considers what the future of food might look like.” – VICE

“A lighthearted look at the cultural, moral and sustainable issues of eating in vitro meat in future decades.” – ABC News
 “Part design object, part philosophical musing, part abstract cooking guide” – VICE

“A piece of design fiction setting out recipes we might be able to prepare when in vitro meat-growth is the norm.” – BoingBoing

“In Vitro Meat Cookbook gives us a taste of the future of food Lab-grown burgers are just the beginning” – Stuff Mag

“If it takes a visually appealing yet totally bizarre cookbook from which you cannot cook to prod people to think about our food, then that’s the way it is.” – VICE

Creative Director Koert van Mensvoort, Art Direction Hendrik-Jan Grievink, illustrations Silvia Celiberti, Recipe writing Allison Guy, Photography Nichon Glerum, Styling Francesca Barchiesi, Model Making Jonathon Markowski, Recipe contributions (among others) Aylin Groenewoud, Costanza Giuffrida, Mark Kanters, Marjolein Kors, Chloé Rutzerveld, Alberto Gruarin, Frank Valkenhoef, Essays Cor van der Weele, Isha Datar, Alessia Andreotti, Clemens Driessen, Robert Bolton, Christina Agapakis, Coaches Menno Stoffelsen, Ronald van Tienhoven, Arne Hendriks, Janine Huizinga, Flip Ziedses des Plantes, Joris van Gelder, Experts Cor van der Weele, Daisy van der Schaft, Mark Post, Production Tim Hoogesteger, Project Management Mir Wermuth, Translation Loes Deutekom, Sponsors and Partners Creative Industries Fund NL, Prins Bernhard Cultuurfonds, Stichting Doen, Submarine, New Harvest, Submarine Channel, Eindhoven University of Technology.