The scientists who last summer introduced the world to the first lab-grown hamburger made entirely from bovine stem cells -- a feat that took five years and $330,000 to accomplish -- are now branching off from the Frankenburger to explore what the future of test-tube meat might look like.

Koert Van Mensvoort, the head of the Next Nature Lab at Eindhoven University of Technology in the Netherlands, collaborated with scientists, researchers, students and artists to create the “In Vitro Meat Cookbook,” a collection of over 50 futuristic recipes that feature petri dish meat in the form of cocktails, ice cream, knitted fabric, paint, fondue, fruit and even flowers.

“This shows the importance of using technology to envision things that are not yet possible,” Van Mensvoort, the cookbook's creative director, told “When the first car was introduced, people called it the horseless carriage, but of course it developed into something else that could never have come from the carriage culture.

“In general, this happens with technology, and I think that’s what will happen in the end with in vitro meat.”

Van Mensvoort challenged his students to rethink the possibilities of meat and asked them to come up with recipe ideas for the book. He encouraged them to think outside the box – not just to design test-tube versions of hamburgers and hot dogs – and the results are fantastically, and sometimes horrifyingly, strange.

Billed as a fictional cookbook, the recipes are placed alongside whimsical sketches of the bizarre dishes and essays from scientists, activists, and philosophers.

Van Mensvoort clarified that every recipe represents a possibility more than a cookable dish. While the creations may not be realized anytime soon, he stressed that they are all entirely feasible.

“The idea of the book,” he said, “is that if it could happen, it has to be in there.”

To help get their ideas off the ground, the group set up a crowdfunding campaign on IndiegOgO. They reached their goal of $32,000 in November. The book is expected to be released in March.

Here’s a sneak peek of what’s to come.