The In Vitro Meat Cookbook offers menus produced in the laboratory

Dutch-based scientists, chefs and artists have launched the world's first cookbook for laboratory-grown meat, serving up a bizarre assortment of test-tube dishes including roast raptor leg, dodo nuggets and in vitro oysters.

The In Vitro Meat Cookbook was unveiled in Amsterdam, a year after scientists revealed the first lab-grown beefburger in London, in what is hoped to spark a global food revolution.

The 186-page cookbook, based on the idea that meat can be "grown" in a bioreactor from cells taken from live animals, is packed with new suggestions on what hypothetical "cultivated" meat products could look like.

"This cookbook aims to move beyond in vitro meat as an inferior fake-meat replacement, to explore its creative prospects and visualise what in vitro meat products might be on our plate one day," said scientist and philosopher Koert van Mensvoort, one of the book's main contributors.

All recipes were created by a team of chefs, designers and artists, said Van Mensvoort, adding: "While some dishes are innovative and delicious, others are uncanny and macabre."

The book also explains how to theoretically cultivate "home-grown" meat in a lab kit, before harvesting it for the pot.