Beda Stadler, a researcher at the Inselspital hospital in Berne, Switzerland, has written “Genes on the Fork,” billed as the first cookbook featuring only GM ingredients.

Published by InterNutrition, a group funded by a pro-GM lobbying group called the Swiss Working Group for Research and Nutrition, the book aims to incite consumer enthusiasm for gene-spliced food.

Stadler is a keen advocate of genetically modified food and an enthusiastic cook. Advocates like the group backing his new cookbook stress that GM foods are so thoroughly tested before they get to the dinner table that they are the safest foods to eat.