Editing Édouard de Pomiane (section)

==Reputation and legacy==
David titled her biographical sketch of him, "Pomiane, Master of the Unsacrosanct",<ref name=ed1/> because he was a continual rebel against culinary orthodoxy and in particular the excess and over-richness of classical [[haute cuisine]]. He urged restraint and the greater use of vegetables and less excessive use of meat and fish.<ref name=ed2>David (1986), p. 176</ref> He propounded the virtues of simplicity in cooking, writing in the preface to {{lang|fr|La cuisine en dix minutes}}:
{{blockindent|My book is meant for the student, for the shopgirl, for the clerk, for the artist, for lazy people, poets, men of action, dreamers and scientists, for everyone who only has an hour for lunch or dinner and yet wants half an hour of peace to watch the smoke of a cigarette while they sip a cup of coffee which has not even time to get cold. Modern life spoils so much that is pleasant. Let us see that it does not make us spoil our steak or our omelette. Ten minutes are sufficient – one minute more and all would be lost.<ref name=ofm/>}}

In David's words:
{{blockindent|Caring not a jot for convention and the "classic" French menu of his day, Pomiane told his radio listeners and his readers that their meals were over-heavy and illogically composed. He did this not by telling them to count the calories and assess the vitamin content of their food but by pin-pointing the absurdity inherent in the accepted order of all middle-class French meals.<ref>David (2009), p. 8</ref>}}
Pomiane's precepts were a strong influence on the generation of French chefs who introduced [[nouvelle cuisine]] in the 1960s and 1970s.<ref>David (1986), p. 181</ref> Other admirers have included the food writer [[Richard Olney (food writer)|Richard Olney]]<ref name=pack/> and the chef [[Raymond Blanc]]; the latter names Pomaine as his hero – "one of the first people to have queried the establishment, the static traditions and the taboos of French cuisine. He wanted to make cooking accessible, demystify it and especially to associate it with an act of loving and giving".<ref name=ofm>[https://www.theguardian.com/lifeandstyle/2010/aug/10/50-best-cookbooks-edouard-pomiane "Cooking in Ten Minutes"], ''Observer Food Monthly'', 10 August 2010</ref>

Pomiane also explained in easily comprehensible terms the science behind culinary techniques. David comments, "In cooking, the possibility of muffing a dish is always with us. Nobody can eliminate that. What de Pomiane did by explaining the cause, was to banish the ''fear'' of failure".<ref name=ed2/> 

In 1995 [[BBC Television]] broadcast a six-part series called ''French Cooking in Ten Minutes'', "As much a drama as a cookery series, it dramatises Édouard de Pomiane's 1930s culinary classic, ''Cooking in Ten Minutes''".<ref>[https://genome.ch.bbc.co.uk/search/0/20?order=first&q=%22Edouard+de+Pomiane%22#top "French Cooking in Ten Minutes"], BBC Genome. Retrieved 1 February 2025</ref>