Marrow
Whole Animal Eating
$47.99
- Hardcover
240 pages
- Release Date
3 August 2026
Summary
Introducing Marrow: Whole Animal Eating, a forthcoming cookbook by Nick Thomson, founder of Marrow - a celebrated butchery and home store in Orewa 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 interna…
Book Details
| ISBN-13: | 9781067036805 |
|---|---|
| ISBN-10: | 1067036806 |
| Author: | Nick Thomson, Tony Nyberg |
| Publisher: | David Bateman Ltd |
| Imprint: | Beatnik Publishing |
| Format: | Hardcover |
| Number of Pages: | 240 |
| Release Date: | 3 August 2026 |
| Weight: | 980g |
| Dimensions: | 24mm x 190mm x 270mm |
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Critics Review
“A young lad following his purpose. Doing it for care, rather than a trend.” — FERGUS HENDERSON
“As a chef, it’s so refreshing speaking with Nick about meat. It’s like he’s talking a new modern way of butchery. I haven’t spoken about true head-to-tail butchery for such a long time. For many people, it’s just a matter of learning and knowing how to cook with lesser-known cuts.” — MICHAEL VAN DE ELZEN
Nick Thomson
NICK THOMSON is the founder of Marrow, a celebrated butchery and home store in Orewa, 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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