著名四級書
❶ 英語四級必讀書目
四級高頻詞彙，四級歷年真題，四級預測卷
❷ 英語四級書籍推薦
我是英語專業學生，其實你要是准備12月份的考試現在開始有空就看看詞彙，星火的詞彙就行的，上面也有一些語法，至於真題你可以做星火的，也可以做王長喜的，不過我建議你在考試前三周左右開始做真題，留下一兩套最新的，然後做王長喜的預測題，他的這套難度和真題相當，也要背一下最後的完成句子那題，在考前一兩天把留得真題做完，當然這期間你要把做過的真題反復的研究。做題時千萬不要斷，要一鼓作氣按時間做，作文也要寫。你買真題或是預測題一般都會有作文的贈品，要有空晨讀背一下開頭結尾，一些固定的用法。就這些，我也是根據自己的經驗給你說了這些。
你們學校附近應該有賣《星火》和《王長喜》或者封面那是大青蛙的那個這幾個系列的四六級的輔導書吧~~
這三個是目前大學四六級輔導里最權威的~
首先，你要買本四級英語單詞，不是一味的要你背，放在床頭就好，不必每天使勁背，每天晚上睡覺之前，剛躺到床上一定睡不著，看幾個單詞正好睏了~~
推薦，你買新東方的詞根記憶那本，很容易記
其次，培養聽力和語感，買本星火的四級晨讀英語美文，存到MP3里，每天從寢室到教室這段路程應該可以聽2篇美文，開始可能你大部分會聽不懂，沒關系堅持聽下去，等聽4-5編後對照書看，然後在聽，你會發現85%都聽懂了~~
預感聽力OK 了
還有必須做題，開始的時候研究真題，星火 王長喜的都可以，十年的真題，都要研究透，樓上的同學說的很對，不認識的單詞，挑出來，記在本子上~~背下來~真題看過後，買本模擬題，按照正規考試時間做，看看正確率，通常王長喜的比真題略難，星火的比真題略簡單，你自己選擇，買模擬題，一般都贈送高頻詞彙 （這個必須要看，因為這都是精華單詞呀，不背你就傻了）押題的作文，這個也得看，不是要背，而是明白給你一個話題，你該怎麼去寫，開頭結尾，一定要注意~應試錦囊，這個是告訴你答題的方法，簡單看看既可
語法，看看高中的重要語法，足夠了~語法題相對教少的~
改錯 完形 翻譯沒有時間不必專項練習，做好真題及模擬題，應該夠用了~其實都有規律的，做完10套題你自己就能總結規律了 ~
作文要被一些好的開頭結尾，和連詞部分，一般都沒有問題的~~
❸ 英語四級什麼書好推薦幾本
《全新大學英語詞彙星火式巧記·速記·精練（1-6級）》《大學英語四級考試星火英語點評歷年真題》《大學英語四級考試實戰指南》〈大學英語四級分類閱讀200篇〉1口語速成訓練法 長時間不碰英語，突然間要用時，一些詞語和表達方法感覺就在嘴邊卻怎麼也想不起來，令人心焦。對於想臨時抱抱佛腳的人，建議在臨近 面試的幾個星期內，每隔一天(如有條件，最好是每天)拿一份英語雜志，找一篇熟悉單詞最多的文章到沒有人的地方大聲朗誦20分鍾左右。這 么做有幾個好處：(1)有助於回憶起部分已經學過的單詞和語句，打開自己已經落了塵的記憶庫。(2)在自己朗誦的同時，順便也練習了聽力， 使自己置身於英語環境中。(3)增強語感。單個的詞是單詞，連成一段段語句就是文章了，一些語言習慣也包含在其中。多讀熟讀文章，關鍵時 刻才有可能運用自如 2熟悉單詞法雖然說記單詞時間已經晚了，但是不代表不要記。首先，你可以去晚上搜索。四級出現頻率高的詞。不一定要記住，但是得熟悉。可能沒有很 大的用。但能幫你保持英語的語感。這正式大學生縮缺的。然後做1，2套真題。很有必要的。平常的時候你去做可能會感覺錯很多。但是考試 的時候沒有那麼難的感覺。記住：保持做題的感覺。還有做題的技巧要注意。 3造作文找到四級每一套考題後面所附的範文，在把文章結構弄懂、每一個詞、每一句話都搞明白的基礎上，一定要背熟。它可以進一步鞏固基本語法 、擴大詞彙量。十幾篇下來，自己再操練一下，盡可能地運用自己已經背的很熟的詞彙和句子，然後檢查一下錯誤。練上幾篇，一定會在考試 時思如泉湧，十來分鍾後，一篇佳作躍然紙上。 4題海法買一套四級全真題（就是歷屆考題），一定要是歷屆考題哦！大概共十套考題，先把詞彙題里所有不認識的詞彙挑出，整理在筆記本上，只需 查出它們最基本的兩種意思就行了！這樣整理一套考卷大概能整理出100多個單詞，整理一套背一套，然後做此套的詞彙題。就這樣一套套背， 大概背到第七八套時，你會發現四級考試是有非常非常多的高頻詞彙的。而由於做題前詞彙都背出認識了，做題時也能充滿自信。浸在題海里 還會助你培養語感和做題思路等。 5聽力測試在聽力部分，無論是小對話還是段子，都有少許生詞，而這些詞彙，如果考生能做到一聽就懂，放在閱讀中自然是一看就會，這些詞彙將成為 考生詞彙大軍中的「嫡系部隊」，聽、說、讀、寫、譯，均可隨時調遣，再以這些詞為基本詞彙，通過詞根、詞綴、同義、反義、形近、音似 等多種方法，大幅度擴大詞彙量。由此可見，招人不待見的四級聽力，其實「渾身上下都是寶」。並且，聽力題的文字答案是四級考試中最簡 單的一部分，以它為突破口，先看著它，認認真真把每一個單詞都搞明白，每一個句子都弄懂，再多讀幾遍，然後一句一句地聽寫，找出自己 聽不懂的地方和下筆寫時拿不準的單詞，多查字典，多問老師，再跟著錄音多讀，直至背過。
❹ 大學英語四級考試書籍推薦
給你推薦一套題吧
2011年6月大學英語四級真題
Part I Writing (30 minutes)
Directions: For this part, you are allowed 30 minutes to write a short essay on the topic of Online Shopping. You should write at least 120 words following the outline given below:
1．現在網上購物已成為一種時尚
2．網上購物有很多好處，但也有不少問題
3．我的建議
Online Shopping
注意：此部分試題在答題卡1上。
Part II Reading Comprehension (Skimming and Scanning) (15 minutes)
Directions: In this part, you will have 15 minutes to go over the passage quickly and answer the questions on Answer Sheet 1. For questions 1-7, choose the best answer from the four choices marked A), B), C) and D). For questions 8-10, complete the sentences with the information given in the passage.
British Cuisine: the Best of Old and New
British cuisine (烹飪) has come of age in recent years as chefs (廚師) combine the best of old and new.
Why does British food have a reputation for being so bad? Because it is bad! Those are not the most encouraging words to hear just before eating lunch at one of Hong Kong's smartest British restaurants, Alfie's by KEE, but head chef Neil Tomes has more to say.
"The past 15 years or so have been a noticeable period of improvement for food in England," the English chef says, citing the trend in British cuisine for better ingredients, preparation and cooking methods, and more appealing presentation. Chefs such as Delia Smith, Nigel Slater, Jamie Oliver and Gordon Ramsay made the public realise that cooking - and eating - didn't have to be a boring thing. And now, most of the British public is familiar even with the extremes of Heston BlumenthaPs molecular gastronomy, a form of cooking that employs scientific methods to create the perfect dish.
"It's no longer the case that the common man in England is embarrassed to show he knows about food," Tomes says.
There was plenty of room for improvement. The problems with the nation's cuisine can be traced back to the Second World War. Before the War, much of Britain's food was imported and when German U-boats began attacking ships bringing food to the country, Britain went on rations (配給).
"As rationing came to an end in the 1950s, technology picked up and was used to mass-proce food," Tomes says. "And by then people were just happy to have a decent quantity of food in their kitchens."
They weren't looking for cured meats, organic proce or beautiful presentation; they were looking for whatever they could get their hands on, and this prioritisation of quantity over quality prevailed for decades, meaning a generation was brought up with food that couldn't compete with neighbouring France, Italy, Belgium or Spain.
Before star chefs such as Oliver began making cooking fashionable, it was hard to find a restaurant in London that was open after 9pm. But in recent years the capital's culinary (烹飪的) scene has developed to the point that it is now confident of its ability to please the tastes of any international visitor.
With the opening of Alfie's in April, and others such as The Pawn, two years ago, modern British food has made its way to Hong Kong. "With British food, I think that Hong Kong restaurants are keeping up," says David Tamlyn, the Welsh executive chef at The Pawn in Wan Chai. "Hong Kong diners are extremely responsive to new ideas or presentations, which is good news for new dishes."
Chefs agree that diners in Hong Kong are embracing the modern British trend. Some restaurants are modifying the recipes (菜譜) of British dishes to breathe new life into the classics, while others are using better quality ingredients but remaining true to British traditions and tastes.
Tamlyn is in the second camp. "We select our food very particularly. We use US beef, New Zealand lamb and for our custards (牛奶蛋糊) we use Bird's Custard Powder," Tamlyn says. "Some restaurants go for custard made fresh with eggs, sugar and cream, but British custard is different, and we stay true to that."
Matthew Hill, senior manager at the two-year-old SoHo restaurant Yorkshire Pudding, also uses better ingredients as a means of improving dishes. "There are a lot of existing perceptions about British food and so we can't alter these too much. We're a traditional British restaurant so there are some staples (主菜) that will remain essentially unchanged."
These traditional dishes include fish and chips, steak and kidney pie and large pieces of roasted meats. At Alfie's, the newest of the British restaurants in town and perhaps the most gentlemen's club-like in design, Neil Tomes explains his passion for provenance (原產地). "Britain has started to become really proud of the food it's procing. It has excellent organic farms, beautifully crafted cheeses, high-quality meats."
However, the British don't have a history of exporting their foodstuffs, which makes it difficult for restaurants in Hong Kong to source authentic ingredients.
"We can get a lot of our ingredients once a week from the UK," Tamlyn explains. "But there is also pressure to buy local and save on food miles, which means we take our vegetables from the local markets, and there are a lot that work well with British staples."
The Phoenix, in Mid-Levels, offers the widest interpretation of "British cuisine", while still trying to maintain its soul. The gastro-pub has existed in various locations in Hong Kong since 2002. Singaporean head chef Tommy Teh Kum Chai offers daily specials on a blackboard, rather than sticking to a menu. This enables him to reinterpret British cuisine depending on what is available in the local markets.
"We use a lot of ingredients that people wouldn't perhaps associate as British, but are presented in a British way. Bell peppers stuffed with couscous, alongside ratatouille, is a very popular dish."
Although the ingredients may not strike diners as being traditional, they can be found in dishes across Britain.
Even the traditional chefs are aware of the need to adapt to local tastes and customs, while maintaining the Britishness of their cuisine.
At Yorkshire Pudding, Hill says that his staff asks diners whether they would like to share their meals. Small dishes, shared meals and "mixing it up" is not something commonly done in Britain, but Yorkshire Pudding will bring full dishes to the table and offer indivial plates for each diner. "That way, people still get the presentation of the dishes as they were designed, but can carve them up however they like," Hill says.
This practice is also popular at The Pawn, although largely for rotisseries (烤肉館), Tamlyn says. "Some tables will arrive on a Sunday, order a whole chicken and a shoulder of lamb or a baby pig, and just stay for hours enjoying everything we bring out for them."
Some British traditions are too sacred (神聖的) to mess with, however, Tomes says. "I'd never change a full English breakfast."
注意：此部分試題請在答題卡1上作答。
1. What is British food generally known for?
A) Its unique flavour. C) Its special cooking methods.
B) Its bad taste. D) Its organic ingredients.
2. The Second World War led to________ in Britain.
A) an inadequate supply of food C) an increase in food import
B) a decrease of grain proction D) a change in people's eating habits
3. Why couldn't Britain compete with some of its neighbouring countries in terms of food in the post-war decades?
A) Its food lacked variety. C) It was short of well-trained chefs.
B) Its people cared more for quantity. D) It didn't have flavourful food ingredients.
4. With culinary improvement in recent years, London's restaurants are now able to appeal to the tastes of .
A) most young people C) all kinds of overseas visitors
B) elderly British diners D) upper-class customers
5. What do Hong Kong diners welcome, according to Welsh executive chef David Tamlyn?
A) Authentic classic cuisine. C) New ideas and presentations.
B) Locally proced ingredients. D) The return of home-style dishes.
6. While using quality ingredients, David Tamlyn insists that the dishes should________ .
A) benefit people's health C) be offered at reasonable prices
B) look beautiful and inviting D) maintain British traditional tastes
7. Why does Neil Tomes say he loves food ingredients from Britain?
A) They appeal to people from all over the world.
B) They are proced on excellent organic farms.
C) They are processed in a scientific way.
D) They come in a great variety.
8. Tamlyn says that besides importing ingredients from Britain once a week, his restaurant also buys vegetables from _______.
9. The Phoenix in Mid-Levels may not use British ingredients, but presents its dishes ______.
10. Yorkshire Pudding is a restaurant which will bring full dishes to the table but offer plates to those diners who would like to _______.
❺ 英語四級考試用哪些書好
真題加詞彙書就夠了。真題只要全都可以，詞彙書的話推薦新東方綠色的那本亂序版。望採納
❻ 大學英語四級都有哪幾本書
1本
❼ 誰來推薦一下大學英語四級的書
我過四級的時候。買的是封面是「小青蛙舉重」的那個書。是上海交大出內版的，裡面有8套模容擬，難度和真正的四級茶不多。
單詞書買的是
星火的，大學英語詞彙分頻語境記憶，這個背單詞挺好的，要把高頻和常用的都背了。應該沒有問題。
聽力和閱讀，我當時也是買的星火的。因為星火的難度比考試要難一點。所以星火你要是能對一半，就應該能過了。
❽ 英語四級資料書推薦書目
詞彙書：閃過英語《四級詞彙閃過》（2周搞定四級必考詞用法，節約好多時間）。
真題：巨微的四級真題/逐句精解（一句一句講解真題，詞彙和語法真的很詳細，適合基礎薄弱的）。
❾ 大學英語四級買什麼書好
可以看一下這個。
http://www.wwenglish.net/update/voaspec/1a.htm
還一個四級的。
http://www.eol.cn/CET_4255/index.shtml
語法
http://www.wwenglish.net/en/z/grammar/
英語中聽力和閱讀占的比重最大，這兩個學好了差不多了。
聽力，堅持每天都聽。聽的內容不要求很難，最好是你都聽的懂，但也可以反復的聽。如果你長時間不聽力你會發現你對聽力的反應特別慢，所以堅持，我比較喜歡每天晚上九點到十點的經濟之聲，清晰，標准。
閱讀，不一定非的做那種帶題目的，你就可以看小說或者報紙，比如窗頭燈系列的，或者china
daily
,21st
century.都可以，這樣的作用很大，提高單詞量，不知不覺中，積累一些好的句子。這樣作文也提高了。當然看的時候不要老看漢語，不懂的在看漢語的翻譯.
作文，可以背一些好的文章，或者句子，英語作文都是借鑒別人好的.