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In those times, however, culinary matters were considered trivial and unbecoming of a scientist. For this reason, Pożerski, who always signed his academic papers with his Polish name, decided, not unlike Babiński, to use a pen name when writing about gastronomy and gastrotechnique. Unlike Babiński, though, he chose a less fairy-tale ''nom de plume'' than ``Ali-Bab". He forged his pseudonym from the French version of his first name and a Frenchified form of the name of his nobility clan, ending up with ``Edouard de Pomiane".{{czyt|Edouard de Pomiane}}

Soon, under this name, he started to publish cooker cookery books, putting the theoretical tenets of gastrotechnique into practice. He was also the first person to host a culinary radio show. Edouard de Pomiane would shortly become a gastronomic celebrity.

Unlike earlier culinary authorities, de Pomiane didn't write for great chefs whose ambition was to rise to the summit of culinary perfection artistry and to prepare feast feasts worthy of monarchs and aristocrats. His target audience consisted of ordinary housewives who wished to cook healthy, thrifty and tasty, and to still have some time left for other things. His novel approach is already evident from the titles of his books, such as: ''La cuisine en six leçons'' (''Cooking in Six Lessons'') or ''La cuisine en dix minutes'' (''Cooking in Ten 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.

}}</ref> With his bald dome and bushy white whiserswhiskers, he even looked like a character out of an illustration to ''Pan Tadeusz'', the Polish national epic by Adam Mickiewicz, set in the early 19th century. And as it happensapparently, it's this was no coincidence. His father, after whom he took after more and more with age, was friends with Michał Elwiro Andriolli , an Italian Polish artist who etched well known illustrations to ''Pan Tadeusz'' and who used the elder Pożerski as a model for an old -time Polish nobleman.<ref>{{Cyt

De Pomiane is also responsible for having smuggled some Polish touches into French cuisine. He even wrote an entire book whose purpose was to familiarize the French with Polish dishes and Polish foodways, ''La Cuisine polonaise vue des bords de la Seine'' (''Polish Cookery as Seen from the Bank Banks of the Seine''). When entertaining guests at home, he would often regale them with "Polish dinners", which could include, for example, a shot glass of bison-grass vodka and a piece of dried sausage for an ''apéritif'', meat with Tartary buckwheat and cognac-infused sauce or croquettes with fresh strawberries.<ref>''Ibid.'', p. 82–83</ref> And when he wanted to brew some tea, he did it in an old samovar, the tea from which his father used to share with Fyodor Dostoyevsky back when they were both serving time in a Russian penal colony.<ref>''Ibid.'', p. 89</ref>