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Marrow

Whole Animal Eating
By Nick Thomson
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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... Read More
Format: Hardback
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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.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! 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.

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Book Details

INFORMATION

ISBN: 9781067036805

Publisher: David Bateman Ltd

Format: Hardback

Date Published: 01 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

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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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