極簡烹飪教室特別冊：廚藝之本

The book covers a wide range of dishes, from simple to more complex. I'm curious if the author aimed to make cooking accessible for complete beginners or to encourage experimentation.

The advice on adapting recipes based on what’s available resonated with me, especially during busy weeks. Are there substitutions that the author recommends more often than others?

The layout seems designed to build confidence step-by-step. I wonder if the author considered different learning styles when structuring the chapters.