Marrow: Whole Animal Eating

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.