How about a bowl of genetically modified (GM) rice with a serving of GM tomato? The world's first cookbook featuring only GM ingredients, penned by an energetic champion of the controversial technology who is also a passionate cook, will soon be on the shelves. Beda Stadler, a researcher at Berne's Inselspital hospital, is fed up with people who brand GM products "Frankenfood" that may pose incalculable risks to the environment and human health. "No other food was genetically altered as much as our daily bread," he said, noting that wheat developed from three different grasses whose genetic material managed to merge. His book, "Genes on the Fork," is being published by InterNutrition, a group backed by a pro-GM lobbying group called the Swiss Working Group for Research and Nutrition.