Boiling water to kitchen confidence: Paris man pens beginner-friendly cookbook

Paris resident Mike Miles’ debut cookbook, Let’s Start with Boiling Water, offers a no-nonsense, photo-free guide to help kitchen rookies gain confidence and cook meals they’ll actually enjoy.

Casandra Turnbull

Managing Editor 

If you’ve ever called someone on Christmas morning to ask how to cook a turkey, there’s a decent chance you’ve already met Mike Miles — or at least heard his sigh on the other end of the phone.

The Paris resident, armed with 28 years in the food service industry and a dry wit as sharp as his favourite kitchen knife, has finally put all those “how do I” answers into one place: his debut book Let’s Start with Boiling Water.

“It’s for people who don’t know where to start in the kitchen,” Miles explained. “Old guys whose wives have passed away, kids moving out of their parents’ basements, students heading to college… basically, anyone who’s been living off takeout and toast.”

And if you’re expecting a glossy, photo-heavy coffee table book — forget it. Let’s Start with Boiling Water is an old-school, no-nonsense kitchen guide that reads like a one-on-one conversation with Mike himself. “Pictures just set you up for disappointment,” he said. “Your dish will never look like the one in the book. This way, you have to read it — and you might even learn something.”

The book isn’t just about recipes (although you’ll find plenty, from breakfast staples to hearty comfort food). It’s about how to cook — from identifying the hottest burner on your stove, to getting the right sear on a steak, to finally understanding why asparagus sometimes tastes like, well, sticks. His bechamel sauce? “Dead basic. No fancy ingredients. And no, I’m not coddling anyone — I’m just giving you the facts.”

His advice often doubles as cost-cutting tips. For instance, skip the pricey ground beef and buy a whole cut instead. “It’s cheaper, has more flavour, and if you have a good knife, you can do it yourself.” He also covers grocery shopping smarts, safe food handling, and kitchen essentials.

Miles’ straightforward approach might have something to do with his son, Harrison — a professional chef who crafts high-end dishes for discerning clients. “He’s my biggest critic,” Miles laughed. “But I fed him for 40 years and he didn’t complain then.”

Writing the book took four and a half years — and the patience (or relief) of his wife, Vicki. “She gave me space and solitude,” he said. “I’m pretty sure she was just glad I was out of her hair.” The book launched in April, with help from friends Tom Pikula, Matthew Srigly and Isaiah Flood. It’s available locally at Sales Decorating Den, Secret Lunch, through Mike himself (with free Paris delivery), or online via Amazon.

If the name Mike Miles rings a bell, you might remember his time at some of Paris and area’s favourite eateries. In the late ’70s, he ran Henry Fry’s Fish and Chips, a nod to his father’s colourful alias. Later came a decade at Morgan’s on the Grand, where he famously worked three years straight without a day off — even through major downtown construction (sound familiar?). The restaurant was such a local landmark that three babies were named Morgan after couples met there, Miles proudly shares. 

Now, Miles is serving up something different — the chance for kitchen novices to cook meals they can actually enjoy (and maybe even brag about). And if you follow his advice, there’s a good chance you’ll end up saving a bit of money, dodging food poisoning, and retiring the skip-the-dishes app.

Just don’t expect your food to look like it came from a magazine. As Mike would tell you: “It’s not about perfect — it’s about dinner.”

If you’re interested in picking up a copy, you can email him at m.miles@rogers.com – just don’t ask him any questions, all the answers are in the book!