Ha... I have the first one you list and the other two are the ones that I was looking at plus another that didn't look much better.
So I'll just skip those and get the bible.
How about a good "cookbook"?
Something full of recipes of the old traditional standards.
Here's my thing ( and many will disagree )
I feel A 'recipe' for cider is like a recipe for making toast, or ice. Unless you are trying to rescue a less than desireable batch with masking flavors of some sort or another, the best 'recipe' is pretty much universal. Im not big on flavored ciders unless I need to flavor them to cover up a serious flaw
1. Start with good juice, at least 1050 SG ( this is where you can possibly add a variable or two, but if you are buying juice, you are pretty much at the mercy of the grower and presser you purchase from) You should try to have 6-8g/liter of Total Acidity and a pH between 3.2 and 3.7. ((If you can't get good juice, I have made 'passable cider' ( 2nd place in BJCP competition) using Costco Unpasteurized with tannin and malic added pre-fermentation))
2. Low and slow fermentation using a wine yeast that likes it cool ( WL775, DV10, R2) Aim for 50F, rack to a secondary when fermentation slows WAY down, 2 months minimum, and TOP OFF HEADSPACE!!!!!! ( fresh juice or clean hard cider, a good 'cheat' ive enjoyed is to top off a 5 gallon batch post ferment with 1 single bottle of Farnum Hill Extra Dry, Still , which has enough tannin to turn Motts into something special. If you bottle with an FG of 1000-1002, you can use regular corks, bottle and still get a tiny bit of bottle carbonation if left to condition another 2 months, heaven after 6-8.
3. Cleanliness. Nothing sucks more than ruining 3 months of patience with a unsanitized accident. Sulfites can help if you are sloppy like me , YMMV. Learn about them and use as you see fit. I was anti-sulfite until I lost 20 gallons and 5 months of time and effort to Acetobacter, and now after taking to every producer I could at Cider Days, I am decidedly pro-sulfite.
The only other recipe involving adjuncts that I find useful is to add Sugar in the Raw and raisins to low sugar juice to make New England Cider.
But if you still want a cookbook, there are a ton of crazy suggestions in this book
http://www.amazon.com/gp/product/1615190104/?tag=skimlinks_replacement-20