Regular price $59.99
Marrow: Whole Animal Eating is a modern nose-to-tail cookbook by butcher Nick Thomson, with globally inspired recipes that use every cut of the animal.
Nick is the founder of Marrow, a butchery and home store in Orewa with another in Devonport, Tāmaki Makaurau Auckland. Inspired by his friend Fergus Henderson's Nose to Tail philosophy, he takes a contemporary approach to whole-animal cooking, guiding you through the animal from head to tail with recipes that highlight each muscle and cut.
Hardback, 190 x 270mm, 240 pages.
We ship nationwide across Aotearoa New Zealand and internationally to selected destinations.
