The Queen-like Closet, Or, Rich Cabinet was a cookery book published in 1670 by the English writer on household management, Hannah Woolley[a] (1622 – c.1675).

The book consists almost entirely of numbered recipes, prefaced only by Woolley's letter "To all Ladies, Gentlewomen, and to all other of the Female Sex who do delight in, or be desirous of good Accomplishments."

18, a chicken pie, with recipes for brawn, pasties, and an elaborate "Olio" with a "fricasy" of calves head, oysters, anchovies, pigeons, bacon, sweetbreads, and veal.

Recipe 102 is for "Minced Pies", the filling inside the pastry being made with veal and suet in equal amounts, with dried fruits (raisins, currants, prunes, and dates), spices, verjuice and sugar.

Recipe 132 is for "Pumpion-Pie", the pumpkin being fried with beaten egg and then baked in slices in a pie crust with dried fruits, butter, sack, and "some sharp apples".

[3] The historian Wendy Wall describes Woolley as "a domestic female celebrity who acted as the Martha Stewart of the seventeenth century."

Wall argues that Woolley's cookery books including The Ladies Directory in Choice Experiments (1662) and The Cook's Guide (1664) as well as The Queen-Like Closet and its supplement are part of a rags-to-riches tale in which "domestic expertise" offered social mobility.

[7] The essayist Charles Lamb wrote that he found a copy of the Queen-Like Closet in a bookstall: "I lit upon a ragged duodecimo, which had been the strange delight of my infancy, and which I had lost sight of for more than forty years ... being an abstract of receipts in cookery, confectionery, cosmetics, needlework, morality, and all such branches of what were then considered as female accomplishments.

She argues that Woolley succeeded best by recognising that people "wanted to offer upmarket, modern dishes on a constrained budget."

She brought fashionable ingredients like anchovies, capers and wine into her simplified dishes, with frugal advice on reusing leftovers.

Colquhoun however criticises her organisation:[9] Although she set out to simplify, the disordered arrangement of Woolley's books, in which pickled cucumbers appeared next to orange pudding, was a far cry from the model of clarity presented by May[9]But, Colquhoun concludes, Woolley was "a fine, solid cook" who was prepared to roast woodcock "The French Way" however much she disliked the show of "some rare whimsical French cook", using bacon over the bird's breast and serving it on toast.