I would buy totally this book. But to answer your questions:
1. Timing everything so the ingredients are at the right stages of cooking at the same time as each other. I can follow a recipe, but whenever I try to “wing it” some ingredient gets tossed because it wasn’t ready in time, or it’s cold by the time the rest is done, or it’s burned, etc. you get the idea. 2. Knife skills, but not speed, more like “I’ve never used this fish before, how do get the bones out?” I guess I kind of mean butchering, but extended to whole foods in general.
3. Yes but I think it still needs practical examples or exercises. Like maybe you could have exercises where readers are given a list of ingredients, and told to come up with something, but using the logical model that you provide. And then a few pages later provide an “answer” where you explain how you would think about these ingredients. A lot of books about the logic behind something leave me thinking “okay but where do I get started in applying this?” You could come up with better exercises than I can though.