著名四级书
❶ 英语四级必读书目
四级高频词汇，四级历年真题，四级预测卷
❷ 英语四级书籍推荐
我是英语专业学生，其实你要是准备12月份的考试现在开始有空就看看词汇，星火的词汇就行的，上面也有一些语法，至于真题你可以做星火的，也可以做王长喜的，不过我建议你在考试前三周左右开始做真题，留下一两套最新的，然后做王长喜的预测题，他的这套难度和真题相当，也要背一下最后的完成句子那题，在考前一两天把留得真题做完，当然这期间你要把做过的真题反复的研究。做题时千万不要断，要一鼓作气按时间做，作文也要写。你买真题或是预测题一般都会有作文的赠品，要有空晨读背一下开头结尾，一些固定的用法。就这些，我也是根据自己的经验给你说了这些。
你们学校附近应该有卖《星火》和《王长喜》或者封面那是大青蛙的那个这几个系列的四六级的辅导书吧~~
这三个是目前大学四六级辅导里最权威的~
首先，你要买本四级英语单词，不是一味的要你背，放在床头就好，不必每天使劲背，每天晚上睡觉之前，刚躺到床上一定睡不着，看几个单词正好困了~~
推荐，你买新东方的词根记忆那本，很容易记
其次，培养听力和语感，买本星火的四级晨读英语美文，存到MP3里，每天从寝室到教室这段路程应该可以听2篇美文，开始可能你大部分会听不懂，没关系坚持听下去，等听4-5编后对照书看，然后在听，你会发现85%都听懂了~~
预感听力OK 了
还有必须做题，开始的时候研究真题，星火 王长喜的都可以，十年的真题，都要研究透，楼上的同学说的很对，不认识的单词，挑出来，记在本子上~~背下来~真题看过后，买本模拟题，按照正规考试时间做，看看正确率，通常王长喜的比真题略难，星火的比真题略简单，你自己选择，买模拟题，一般都赠送高频词汇 （这个必须要看，因为这都是精华单词呀，不背你就傻了）押题的作文，这个也得看，不是要背，而是明白给你一个话题，你该怎么去写，开头结尾，一定要注意~应试锦囊，这个是告诉你答题的方法，简单看看既可
语法，看看高中的重要语法，足够了~语法题相对教少的~
改错 完形 翻译没有时间不必专项练习，做好真题及模拟题，应该够用了~其实都有规律的，做完10套题你自己就能总结规律了 ~
作文要被一些好的开头结尾，和连词部分，一般都没有问题的~~
❸ 英语四级什么书好推荐几本
《全新大学英语词汇星火式巧记·速记·精练（1-6级）》《大学英语四级考试星火英语点评历年真题》《大学英语四级考试实战指南》〈大学英语四级分类阅读200篇〉1口语速成训练法 长时间不碰英语，突然间要用时，一些词语和表达方法感觉就在嘴边却怎么也想不起来，令人心焦。对于想临时抱抱佛脚的人，建议在临近 面试的几个星期内，每隔一天(如有条件，最好是每天)拿一份英语杂志，找一篇熟悉单词最多的文章到没有人的地方大声朗诵20分钟左右。这 么做有几个好处：(1)有助于回忆起部分已经学过的单词和语句，打开自己已经落了尘的记忆库。(2)在自己朗诵的同时，顺便也练习了听力， 使自己置身于英语环境中。(3)增强语感。单个的词是单词，连成一段段语句就是文章了，一些语言习惯也包含在其中。多读熟读文章，关键时 刻才有可能运用自如 2熟悉单词法虽然说记单词时间已经晚了，但是不代表不要记。首先，你可以去晚上搜索。四级出现频率高的词。不一定要记住，但是得熟悉。可能没有很 大的用。但能帮你保持英语的语感。这正式大学生缩缺的。然后做1，2套真题。很有必要的。平常的时候你去做可能会感觉错很多。但是考试 的时候没有那么难的感觉。记住：保持做题的感觉。还有做题的技巧要注意。 3造作文找到四级每一套考题后面所附的范文，在把文章结构弄懂、每一个词、每一句话都搞明白的基础上，一定要背熟。它可以进一步巩固基本语法 、扩大词汇量。十几篇下来，自己再操练一下，尽可能地运用自己已经背的很熟的词汇和句子，然后检查一下错误。练上几篇，一定会在考试 时思如泉涌，十来分钟后，一篇佳作跃然纸上。 4题海法买一套四级全真题（就是历届考题），一定要是历届考题哦！大概共十套考题，先把词汇题里所有不认识的词汇挑出，整理在笔记本上，只需 查出它们最基本的两种意思就行了！这样整理一套考卷大概能整理出100多个单词，整理一套背一套，然后做此套的词汇题。就这样一套套背， 大概背到第七八套时，你会发现四级考试是有非常非常多的高频词汇的。而由于做题前词汇都背出认识了，做题时也能充满自信。浸在题海里 还会助你培养语感和做题思路等。 5听力测试在听力部分，无论是小对话还是段子，都有少许生词，而这些词汇，如果考生能做到一听就懂，放在阅读中自然是一看就会，这些词汇将成为 考生词汇大军中的“嫡系部队”，听、说、读、写、译，均可随时调遣，再以这些词为基本词汇，通过词根、词缀、同义、反义、形近、音似 等多种方法，大幅度扩大词汇量。由此可见，招人不待见的四级听力，其实“浑身上下都是宝”。并且，听力题的文字答案是四级考试中最简 单的一部分，以它为突破口，先看着它，认认真真把每一个单词都搞明白，每一个句子都弄懂，再多读几遍，然后一句一句地听写，找出自己 听不懂的地方和下笔写时拿不准的单词，多查字典，多问老师，再跟着录音多读，直至背过。
❹ 大学英语四级考试书籍推荐
给你推荐一套题吧
2011年6月大学英语四级真题
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．现在网上购物已成为一种时尚
2．网上购物有很多好处，但也有不少问题
3．我的建议
Online Shopping
注意：此部分试题在答题卡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 (烹饪) has come of age in recent years as chefs (厨师) 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 (配给).
"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 (烹饪的) 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 (菜谱) 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 (原产地). "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 (烤肉馆), 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 (神圣的) to mess with, however, Tomes says. "I'd never change a full English breakfast."
注意：此部分试题请在答题卡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 英语四级考试用哪些书好
真题加词汇书就够了。真题只要全都可以，词汇书的话推荐新东方绿色的那本乱序版。望采纳
❻ 大学英语四级都有哪几本书
1本
❼ 谁来推荐一下大学英语四级的书
我过四级的时候。买的是封面是“小青蛙举重”的那个书。是上海交大出内版的，里面有8套模容拟，难度和真正的四级茶不多。
单词书买的是
星火的，大学英语词汇分频语境记忆，这个背单词挺好的，要把高频和常用的都背了。应该没有问题。
听力和阅读，我当时也是买的星火的。因为星火的难度比考试要难一点。所以星火你要是能对一半，就应该能过了。
❽ 英语四级资料书推荐书目
词汇书：闪过英语《四级词汇闪过》（2周搞定四级必考词用法，节约好多时间）。
真题：巨微的四级真题/逐句精解（一句一句讲解真题，词汇和语法真的很详细，适合基础薄弱的）。
❾ 大学英语四级买什么书好
可以看一下这个。
http://www.wwenglish.net/update/voaspec/1a.htm
还一个四级的。
http://www.eol.cn/CET_4255/index.shtml
语法
http://www.wwenglish.net/en/z/grammar/
英语中听力和阅读占的比重最大，这两个学好了差不多了。
听力，坚持每天都听。听的内容不要求很难，最好是你都听的懂，但也可以反复的听。如果你长时间不听力你会发现你对听力的反应特别慢，所以坚持，我比较喜欢每天晚上九点到十点的经济之声，清晰，标准。
阅读，不一定非的做那种带题目的，你就可以看小说或者报纸，比如窗头灯系列的，或者china
daily
,21st
century.都可以，这样的作用很大，提高单词量，不知不觉中，积累一些好的句子。这样作文也提高了。当然看的时候不要老看汉语，不懂的在看汉语的翻译.
作文，可以背一些好的文章，或者句子，英语作文都是借鉴别人好的.