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Marrow
Whole Animal Eating
Brief Description
Introducing Marrow: Whole Animal Eating, a forthcoming cookbook by Nick Thomson, founder of Marrow — a celebrated butchery and home store in Ōrewa and another in Devonport, Auckland. Inspired by his friend Fergus Henderson’s renowned Nose to Tail philosophy, Nick presents a contemporary perspective on whole-animal...
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Releases
4th
August 2026
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Marrow
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Marrow: Whole Animal Eating is a modern nose-to-tail cookbook by butcher Nick Thomson, featuring globally inspired recipes that utilize every cut of the animal.
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Description
Introducing Marrow: Whole Animal Eating, a forthcoming cookbook by Nick Thomson, founder of Marrow — a celebrated butchery and home store in Ōrewa and another in Devonport, Auckland.
Inspired by his friend Fergus Henderson’s renowned Nose to Tail philosophy, Nick presents a contemporary perspective on whole-animal cooking.
The book guides readers through the animal from head to tail, offering recipes that highlight each muscle and cut.
Drawing from his international experience in East London, Byron Bay, and Melbourne, and his commitment to community engagement through butchery classes and events at Marrow, Nick combines traditional techniques with modern culinary trends.
Marrow: Whole Animal Eating is poised to become an essential addition to any kitchen, celebrating New Zealand’s rich culinary heritage and the art of nose-to-tail cooking.
Book Details
INFORMATION
ISBN: 9781067036805
Publisher: David Bateman Ltd
Format: Hardback
Date Published: 04 August 2026
Country: New Zealand
Imprint: Beatnik Publishing
Illustration: Full colour throughout
Contributors:
- Photographs by Tony Nyberg
Audience: General / adult
DIMENSIONS
Width: 190.0mm
Height: 270.0mm
Weight: 0g
Pages: 240
About the Author
NICK THOMSON is the founder of Marrow, a celebrated butchery and home store in Ōrewa, Auckland. With experience honed in East London, Byron Bay and Melbourne, Nick combines international expertise with a deep respect for New Zealand's culinary traditions. Nick’s debut book, Marrow: Whole Animal Eating, reflects his commitment to mindful meat preparation, offering home cooks a chance to explore the art of nose-to-tail cooking with confidence and creativity.
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