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His academic work on digestion led to him to take interest in healthy nutrition, which in turn led him to the question of rational food preparation techniques. His mentor in these matters was another Frenchman whose parents had been political refugees from Poland, albeit a generation older. It was Henryk Babiński,{{czyt|Henryk Babiński}} a mining engineer, who wrote his cookbooks under the pen name of Ali-Bab. His monumental work, ''Gastronomie pratiquePractical Gastronomy'' (''Practical GastronomyGastronomie pratique''),<ref> {{Cyt

}}</ref> Pożerski's book, entitled, ''Eat Well to Live Well'' (''Bien manger pour bien vivre'' (''Eat Well to Live Well''), was a first step to this suggestion being taken up. Pożerski argued that cooking ought to be a marriage between the art of gastronomy and the science of gastrotechnique (a word of his own coinage) whose ultimate goal would be to a create a dish providing maximum pleasure, thus inducing healthy secretion of digestive juices. ``The discovery of a new dish," wrote Pożerki, quoting Brillat-Savarin, ``does more for the happiness of the human race than the discovery of a star."<ref>{{Cyt

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, and to still have some time left for other things. 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 Six LessonsTen Minutes'') 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.

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 foodways, ''La Cuisine polonaise vue des bords de la Seine'' (''Polish Cookery as Seen from the Banks of the Seine'' (''La Cuisine polonaise vue des bords de la Seine''). When entertaining guests at home, he would often regale them with "Polish dinners", which could include, for example, a shot 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>