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[[File:Edward Pożerski w kuchni.JPG|thumb|upright=.7|Edward Pożerski in his kitchen, with the wooden spoons his mother brought all the way from Siberia]]
Unlike earlier culinary authorities, de Pomiane didn't write for great chefs whose ambition was to rise to the summit of culinary artistry and to prepare feasts worthy of monarchs and aristocrats. His target audience consisted of ordinary housewives who wished to cook healthy, thrifty and tasty meals for their families, and still have some time left for other thingspursuits. His novel approach is already evident from the titles of his books, such as: ''Cooking in Six Lessons'' (''La cuisine en six leçons'') or ''Cooking in Ten Minutes'' (''La cuisine en dix minutes''). Older masters of the pot and pan must have scratched their heads when reading that a daily supper could very well do without one meat and one fish course.
Even though de Pomiane carried out his culinary revolution in France in the first half of the 20th century, he did it in a romantic old Polish style he had been brought up to love. If, for example, his recipe called for a bunch of parsley, he would specify that it had to be the size of a bouquet of violets.<ref>{{Cyt
