Marrow

Introducing Marrow: Whole Animal Eating, a 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.

“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

MARROW: Whole Animal Eating

Author: NICK THOMSON

Photographer: Tony Nyberg

ISBN:978-1-0670368-0-5

Publisher: BEATNIK

Hardcover:240 pages

Product Dimensions: 190 x 250