"The Compleat Cook" is a historic cookbook that was originally published in 1658 by Hannah Woolley, a British author and cook. This cookbook is notable for being one of the earliest published cookbooks in English and for its significant influence on the culinary culture of its time.

The full title of the book is "The Compleat Servant-Maid, or, The Young Maidens Tutor: Directing them how to order themselves in their Service, according to their Degrees, and as they are Placed in the Family." This lengthy title reflects the book's primary focus on providing guidance not only on cooking but also on the various duties and behaviors expected of servants and maids in English households during the 17th century.

"The Compleat Cook" covers a wide range of topics related to cooking and housekeeping. It includes recipes for a variety of dishes, both sweet and savory, and provides instructions on how to prepare meals, preserve food, and make various sauces and beverages. The book also offers guidance on setting and serving tables, table manners, and other aspects of domestic service.

In addition to culinary information, the book contains advice on managing a household, such as cleaning, caring for clothing, and tending to the sick. It also touches on topics like brewing and baking, reflecting the importance of these skills in the domestic sphere of the time.

Hannah Woolley's "The Compleat Cook" was a popular and influential work in its day, and it went through multiple editions and reprints in the 17th century. It played a significant role in shaping the culinary and household practices of the period. While the original book may not be commonly used as a modern cookbook due to its historical context and language, it remains a valuable resource for researchers and food historians interested in the history of cooking and domestic life in the 17th century.