Marrow: Whole Animal Eating is a contemporary guide to nose-to-tail cooking from Nick Thomson, founder of the celebrated Marrow butchery and home store. Drawing on international experience and traditional techniques, the book walks you through the animal from head to tail with recipes that celebrate every cut.

This essential kitchen companion combines mindful meat preparation with modern culinary trends, reflecting New Zealand's rich food heritage. It's an inspiring resource for home cooks ready to explore whole-animal cooking with confidence and creativity.