Acton, Bryan, and Peter Duncan  (1984)  Making Mead.  G.W. Kent, Inc., 
3691 Morgan Road, Ann Arbor, MI, 48108, USA.  ISBN 0-900841-07-9.  
~$8.95.
An uneven book, at best.  They approach the subject from a winemaking 
point of view:  everything is loaded up with sulfites, citric acid and 
tannin mixtures.  The ideas that they put forth in the sections on the 
history of meadmaking are downright odd, and sometimes plain wrong.  But 
they're mostly harmless, and there are lots of recipes, and they use a 
wide variety of fruits.  Even if you don't ever intend to use sulfites, 
this book  is a good way to get an idea of how much fruit or juice to 
use in brewing a particular mead.

Gayre, Lt. Col. Robert  (1986)  Brewing Mead: Wassail in Mazers of Mead.  
Brewers Publications, Boulder, Colorado.

Morse, Roger A.  (1980)  Making Mead (Honey Wine).  Wicwas Press, 
Ithaca, NY.

Papazian, Charlie  (1991)  The New Complete Joy of Homebrewing.  Avon 
Books, New York.  $11.00.  ISBN 0-380-76366-4.
This is the well-known general book on how to brew.  Appendix 5 covers 
mead, and serves as a pretty good introduction to the topic.  It also 
includes three recipes.