Originally Posted by Kotzbrocken
I would suggest the book "The Art of Making Cider" by Paul Correnty. It has a complete chapter of cider recipes and provides the basics (and some advanced techniques) of making good cider.
The opinion the cider should be made from "Only" apples and yeast is very limiting and does not take the history of cider making into account (check out New England cider). Also, some apple juice does not have the sugar content necessary to properly ferment to a good hard cider. Most texts on making cider advise adding the sugar of your choice to achieve an original gravity of 1.045.
Best of luck in making your cider. Bye the way, I have a 12% ABV Rasperberry Cider fermenting out on my kitchen counter. I would be happy to post a recipe or two if you like.