A very brief 20 page pamphlet, not a guide on how to make...
Firstly, to avoid mistakes, it is necessary, for all Europeans to point out that American cider is in fact apple juice. What is referred to as cider in the UK / France etc... is what the Americans call hard cider, a subject that receives only 4 pages in this booklet.

For a booklet entitled 'making the best...' there is no practical advice to help the novice, or even the moderately experienced, cider get going in cider production. There is no mention of the different types of equipment necessary, and how they work, fruit trees are barely covered, although there is a whole page devoted to the different types of apple that can be used, similarly, there is no mention of the common problems (other than a slow or stuck fermentation) that can happen during cider making.

'Making the best apple cider' is unfortunately a book that will sit gathering dust on my bookshelf. The title would suggest a reasonable amount of technical content as to the actual process of making cider, which is unfortunately remarkable by its absence. In brief, it is more akin to a brief tourist guide of cider making, than any attempt to inform the reader in any depth about the actual process of making cider, you would almost certainly learn more from a 10 minute tourist tour round an historic (hard) cider farm.