The chapter map
Sandwiches first, because that is where the chop started. Dressings near the end, because they run the whole book.
Every sub, club and BLT you love, run through the knife so every bite gets everything.
Here is the idea. Take everything that goes on a sandwich, 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 and put it back in the roll. Nothing falls out, nothing slides, and the last bite tastes exactly like the first one.
12 recipesSee the list
The salads everyone knows, chopped the way they should have been all along.
Most of these serve 2 as a meal or 4 as a side. Each dressing is whisked in the bottom of the bowl; fuller versions live in The Dressing Room.
16 recipesSee the list
Tuna, chicken, egg and their friends. The deli counter, minus the line.
Every recipe here can be eaten on bread, on crackers, in lettuce cups or straight from the bowl.
14 recipesSee the list
Salads, salsas and bowls from everywhere, built with a board and a bowl.
These are home-kitchen versions made with supermarket ingredients, and each headnote says where the dish comes from.
14 recipesSee the list
Steak, chicken and shrimp arrive cooked. You do the rest.
The deal. This book does not cook. When a recipe needs steak or chicken, it arrives cooked, and how it got that way is your business: last night's leftovers, the supermarket hot bar, a rotisserie chicken, a bag of grilled chicken strips, a tub of carnitas, a bag of cooked shrimp, or something a friend took off the grill. If you want to cook it yourself, the cheat sheet at the back of the book has times and safe temperatures. Cold or room temperature is fine for every recipe here.
6 recipesSee the list
Pasta, noodles and rice, already cooked, ready for the chop.
The deal. Same rule as the last chapter: the pasta and rice arrive cooked. Leftovers are perfect, and cold is what you want. For rice, a microwave pouch (about 2 cups) counts as arriving cooked; so does takeout rice. For pasta, one 1 lb box cooked by anyone makes about 8 cups, which is exactly enough for two of the pasta recipes here. The cheat sheet at the back covers how to cook both.
6 recipesSee the list
Crunchy, sour and quick. The sides that make the sandwich.
10 recipesSee the list
Spoon it on, scoop it up, or eat it off the board.
14 recipesSee the list
Fourteen dressings and six sauces. The whole flavor system in one chapter.
20 recipesSee the list
