A cookbook by Nick Irmo
Get to
the
Chopper
115+ no-cook chopped recipes. Knife, board, bowl.
What is a chop?
Take the sandwich apart. Put it back together with a knife.
Here is the idea. Take everything that goes on a sandwich or into a salad, pile it on the board, and chop it together until the pieces are small enough to share a bite. Then dress it in the bowl. Nothing falls out, nothing slides, and the last bite tastes exactly like the first one.
Chop
Pile everything on the board, sandwich fillings, salad, the lot, and run the knife through it until every piece is about the same size.
Bowl
Whisk the dressing in the bottom of the bowl first. Scrape the pile in and toss until everything is coated.
Eat
Pack it in a roll, scoop it with chips, or eat it straight from the bowl. Every bite gets everything. Nothing ever touches a stove.
The three promises, and a few more
Every recipe page works the same way.
Learn one and you have learned them all.
- No heat
- Nothing in the book is ever cooked. Not a pan, not a toaster, not a microwave.
- Three tools
- A knife, a cutting board and a bowl. Sometimes a peeler. Once in a while a can opener.
- Whole ingredients
- One can, one avocado, one romaine heart. You are never left holding half a can of tuna.
- Serves 2, double for 4
- US cups and spoons. Taste it, then add salt, acid or heat until it tastes right to you.
- Bring your own
- Steak, chicken, shrimp, pasta and rice arrive already cooked. Rotisserie chicken counts.
- Knife School
- About a dozen moves cover the whole book. Learn them once, practice them at lunch.
Ten chapters
115+ recipes. Zero burners.
Chopped Sandwiches
Every sub, club and BLT you love, run through the knife so every bite gets everything.
12 recipes
The Classics
The salads everyone knows, chopped the way they should have been all along.
16 recipes
The Deli Case
Tuna, chicken, egg and their friends. The deli counter, minus the line.
14 recipes
Around the World
Salads, salsas and bowls from everywhere, built with a board and a bowl.
14 recipes
Bring Your Own Protein
Steak, chicken and shrimp arrive cooked. You do the rest.
6 recipes
Bring Your Own Carbs
Pasta, noodles and rice, already cooked, ready for the chop.
6 recipes
Slaws, Pickles and Sides
Crunchy, sour and quick. The sides that make the sandwich.
10 recipes
Salsas, Dips and Toppers
Spoon it on, scoop it up, or eat it off the board.
14 recipes
The Dressing Room
Fourteen dressings and six sauces. The whole flavor system in one chapter.
20 recipes
Sweet Chops
Fruit, a knife, and something sweet to finish.
6 recipes
From the book
A few to get you started
Ch. 1 · 15 MINItalian Chopped Sub
Every bite gets everything. No bite left behind.
Ch. 2 · 15 MINThe Chopper
If this book had a front door, this salad would be standing in it.
Ch. 2 · 20 MINCobb Chop
Invented from leftovers at midnight. Still the best idea anyone had that day.
Ch. 5 · 20 MINSteak Mexican Bowl
Everything you wanted from the burrito place, minus the line.
Ch. 4 · 20 MINCowboy Caviar
Not caviar. Possibly not cowboys. Definitely gone by halftime.
Ch. 5 · 15 MINShrimp Taco Chop
Taco night, deconstructed by someone in a hurry.
Ch. 10 · 15 MINWatermelon, Feta and Mint
Sweet, salty, cold. The three food groups of July.
Ch. 3 · 15 MINClassic Chicken Salad
The little black dress of lunch.
Ch. 4 · 25 MINCucumber-Wrapped Sushi Rolls
Sushi night. No rice, no mat, no culinary degree.
A knife, a board, a bowl
Buy three good things once.
About the author
Nick Irmo
Nick Irmo is a marketer and a home cook. Get to the Chopper collects 115+ recipes that need a knife, a board and a bowl, and never a stove: chopped sandwiches, the classic salads, the deli case, bowls from around the world and a chapter of sweet chops to finish.
If you are hungry, start with the Italian Chopped Sub.