When two very different people jointly inherit the same steamboat in Memphis during the mid-19th century, their shared need for a new livelihood steers them toward falling in love.

On Christmas Eve, River Rose accidentally falls asleep while trying to wait up for Santa, but she awakens to take a magical trip to the North Pole with her dog, Joplin.

This is the story of a river and the keeping of magic and the making of water and the nature of love. Some would say that any story of water is always a story of magic and other would say that any story of love was the same ... One day love laid down by the river. It slept in a blue patterned shirt and through the afternoon, though I watched, it did not stir but dreamed with the river and when it woke it saw me. Love was not the pattern of leaves and the texture of bark, it was not the underbelly of river or the way of fish, though all that was here was part of it and has gone on beyond it. Love was the passing of the sky across a face, it was the arc of conversation, the yearning to go on and never look back, the desire to be something other than I was ... I never thought to ask what belonging was, nor how I might be free of it, until I loved Wilson James.' The River Wife is a simple and subtle fable of love. It tells the story of the river wife - part human, part fish - whose duty is to tend the river, but instead falls in love with a man. Tender and melancholy, it speaks of desire and love, mothers and daughters, kinship and care, duty and sacrifice, water and wisdom. There is a great sternness and sadness here, coupled with gentleness. A love story, a fable, a retelling of the Orpheus myth, The River Wife is grave, tender and otherworldly - a true original.

A young stream explores many things on her way to fulfil her desire to become a big river and reach the ocean.

Ruth Rogers and Rose Gray have an unswervingly clear vision of how food should be cooked: they take immense care over the ingredients and cook them as simply as possible. But one vitally important element in the art of preparing good food is one which we have increasingly lost sight of: seasonality. If you cook food in its right season it will inevitably taste better. And that's what River Cafe Cookbook Green is all about. Divided into months, the twelve chapters look at which vegetables, herbs, leaves, fungi and fruits are at their best at any given time, with information on how they are grown, which varieties to select and how to prepare them. The focus is also on organic produce, something in which Ruth and Rose have come to believe passionately. Meat and fish recipes are certainly included in the book, but the emphasis here is much more on vegetables, pasta recipes etc, in line with the way we are increasingly eating today. Fully illustrated throughout, and even larger than before, this cookbook is an education as well as a culinary treasure-trove.

Thirty years after its doors first opened, The River Café remains one of London's most iconic restaurants, loved for its innovative Italian food. Pioneering chefs Rose Gray and Ruth Rogers together changed the face of Italian food in Britain, championing seasonality well ahead of their time from their West London kitchen, which won a Michelin star in 1998 and has kept it ever since. The restaurant helped launch the careers of Jamie Oliver and Hugh Fearnley-Whittingstall, to name but two. Over the course of decades, Rose and Ruth visited Italy time and again, fascinated by the subtleties of dishes from the many different, and diverse, regions of the country. Their unique approach to Italian farmhouse cooking was learned from local mothers, grandmothers, cousins and wine makers who invited them into their kitchens and shared wisdom and precious family recipes. This book gathers together Rose and Ruth's personal interpretations of those heirloom recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they ate on their travels; and the food they went on to cook at the restaurant and at home. These are the recipes they became well known for, as well as some that are cooked less and less in Italy these days and which Rose and Ruth longed to preserve and pass on.