四級英語書本編主

⑴ 過英語四級需要那些書籍

1、《新東方綠寶書四級詞彙詞根+聯想記憶法》

書籍介紹：嚴格按照考試大綱收錄所有的四級單詞，將其分為35個單元列出，同時補充超綱單詞和中學已學單詞及片語，詞彙全面收錄，完全樂意滿足了四級備考的需要。

2.《大學英語四級閱讀180篇》

書籍介紹：所有訓練參照英語四級閱讀考試改革新題型命題，備考針對性強；英語四級閱讀專項強化，掌握解題技巧；英語四級閱讀綜合模擬，考前實戰訓練。

3.《大學英語聽力1000題》

書籍介紹：參照全新聽力改革英語4級新題型命題，刪除不考的聽力短對話和四級單詞與片語聽寫，補充英語四級短篇新聞聽力，備考針對性強；大題量訓練，培養考生快速答題的能力。

4.《4級寫作100篇》

書籍介紹：範文背誦+技巧點撥，一本話題全面的真題是必須的，該書能完全滿足背誦需求，搭配真題使用效果更好。

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⑵ 誰能給我推薦幾本英語四級考試用的編的很好的書籍

王長喜的模擬試卷
星火的真題
星火的巔峰閱讀
王長喜的「聽力25天」
都還行

⑶ 大學英語四級用書

推薦星來火的題，其實源有那個就足夠了。建議做真題之前先做一些准備。譬如背好單詞，練習好聽力等，真題要在考前再做。一天一套，記得按時間來做，那樣才有效。單詞書推薦新東方的紅皮，止於有序的還是亂序的要看你個人了，你可以去書單看看哪個更適合你你在買。語法書其實不用買，只要你有一定的語感就足夠了。
一定要練聽力，推薦一本綠皮的中級聽力，那本書一開始可能覺得有點難，但是一定要有耐心和毅力，慢慢來，最開始可以一天只做一小部分，但是一定要聽，而不是看原文，聽幾遍實在不會再看原文。然後慢慢跟進。希望以上對親有用，預祝考個好成績。

⑷ 考英語四級需要看什麼書

詞彙類：新東方綠寶書四級詞彙詞根+聯想記憶法。
優點：嚴格按版照考試大綱收錄權所有的四級單詞，將其分為35個單元列出，同時補充超綱單詞和中學已學單詞及片語，全書收詞共計4555個，滿足了四級備考的需要。

閱讀類：華研外語英語四級閱讀180篇。
優點：20篇真題閱讀可記700詞彙（感覺量有點少），五大命題規律四大解題步驟、三大解題技巧，可掌握解題技巧。高頻語句和難句歸納，解題更方便。
寫作類：王江濤的四級寫作與翻譯。
優點：價格15，很便宜。引進真題漫畫作文，能提高預測的命中率；每篇文章下有詞彙、語法、點評、範文等，所含內容比較豐富，幫助學生學會寫作。

⑸ 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 _______.

⑹ 英語四級考試用什麼書好求書名~

四級主要記詞彙，單詞記住了啥都不怕，記單詞可以用四級或六級詞版根記憶法。
還有閱權讀也很重要，占的比例比較大，你要著重訓練閱讀質量和速度。
還有聽力的形式與高考是不一樣的，卷子上只有選項，沒有問題，問題也要靠你自己從聽力里聽，所以你也應該先適應一下。
作文的話，估計你的功底比較高，所以主要還是要記詞彙，語法讀了高中的人一般都沒什麼問題。
還有完形填空、翻譯等，都是需要記詞彙的，詞彙書市場上很多，你可以看著自己喜歡的買。

綜合上述，我建議你用星火的《新題型大學英語四級考試一本全》。這本書比較全面，從聽力到作文、閱讀都有，而且內容豐富，題目比較好，排版也很舒服。最後，祝你早日通過四級了！

⑺ 從零開始，英語四級，一年時間，該怎麼學 買誰主編的書

英語四級其實不難，個人認為首先你的詞彙量得夠，就是要背單詞，建議買一本新東方的四級詞彙最好是亂序版的（我當時過四級的時候用的就是這個），沒事就背單詞，其次就是要做題，每年的四級真題都要做一做，自己總結一下到底有什麼規律，閱讀中不會的重點單詞一定要做標記，記下來。再有就是聽力一定要練，它占的比重實在太大了，聽力太差你肯定過不去的，這個就是每天都要練，可以看美劇，建議老友記，或者是絕望的主婦，我當時就是看的這兩個，但是切記別光看劇情，要仔細聽他們的讀音，在手機里下個有道詞典，每天都有很好的英文文章，可以看看，提高閱讀能力，本人四級490，六級450，肯定不能算高分，但學英語一路的艱辛總算沒白費，相信你四級很快就會過的！

⑻ 英語四級需要哪些書籍

我英語基礎也不好,我大學英語四級一共考了四次，說出來挺丟人的，最後那次考了531，對於像我這種英語基礎不好的人來說已經算是比較高的分數了。我講一下我當時是如何復習的吧。

我當時復慣用了兩個月的時間。

第一個月復習計劃

一、先是背單詞，如果基礎不好，對英語的理解力差，單詞量就很重要。我當時用的書是《淘金式分頻詞彙4級分冊》，這本書的好處是，頻率出現最高的單詞會排在最前面，按照四級考試中出現的頻率高低依次往後排，這樣你就能從最重要的單詞背起。我每天背幾個LESSON，第二天再把前一天背的復習一遍，再背新的LESSON，第三天把前兩天的復習一遍，然後再背第三天要背的，單詞能盡快背完最好，每天背幾個LESSON的單詞根據你自己的情況安排。總體來講，一個月之內最好背完。（平均每天花2個小時）

註：背單詞的時候不要純背單詞，最好能好好看看例句，知道單詞的具體用法，語境等等，這對做聽力、閱讀都是有好處的。

二、每天都堅持聽聽力一個半到兩個小時，我當時還另外買了一本四級的輔導書，名字記不清了，好象叫《四級英語顛峰訓練》（大概的名字）裡面針對四級考試分項訓練，差不多夠你用一個月的時間了，第二個月，就可以做歷年真題了。（平均每天一個半到兩個小時）

註：如果基礎不好，開始聽得時候會有些關鍵地方總也聽不明白，不要先急於看答案和註解，多聽幾遍。看答案的時候把自己聽不明白和錯誤的地方仔細看看，裡面有一些你不太清楚地固定短語，單詞等等，把它們記下來，一般來說，四級英語的聽力都在一定的范圍內，你聽精了，自然就沒問題了。

三、閱讀。我閱讀正確率開始的時候很低，我覺得我理解的原文的意思和真正的原文的意思好像有差距。當時我看到網上推薦了一本書，叫《新編大學英語四級閱讀180篇》，是上海交通大學 潘曉燕主編，我當時的計劃是每天做6篇，180篇做完剛好30天，我做這本閱讀也是嚴格算時間做的，根據四級考試平均每篇閱讀所需時間。這本書也是第一個月要做完的，第二個月是要做真題用的。

註：雖然量變產生質變，但是也不能一味悶頭去做，做閱讀也有技巧的，首先先看下面的問題，帶著問題有目標的看閱讀，正確率會比較高，如果遇到時間不太夠的情況，你可以看每段開頭第一句，這樣也能幫你提高蒙答案的正確率。在這方面你可以上網搜一些技巧學習學習。

四、作文。對於作文我沒有太特意的准備，首先在背單詞的時候的很多例句或著好的句子我順便都背了，上文提到的《顛峰訓練》中對各個部分的訓練都有，對於作文的格式，一些好的範文的句子我都背了，有一些得分點你可以把握，比如說：連接詞用的好了會很得分，象then，in addition，also，等等，還比如一些表示邏輯關系的詞，最常見的first，second，third，還比如說我認為I think，你換一種說法，說as far as I am concerned，閱卷老師就會對你不自覺地產生好感，你的分自然就不會低拉。

接著第二個月

開始做真題，我當時把歷年的真題都做了3遍以上，最好卡著時間做，這是為了適應考試，如果你沒有一個整段的時間，你每部分卡時間做也可以。

我這兩個月所有做過的題都是卡著時間做的，看完了你也許覺得工作量滿大的，很費時間，我就是這樣復習的。

當時看了一篇文章很受鼓舞，大概意思是，一個人四級剛剛60分，六級的時候每天早上一起床就學英語，晚上睡覺前躺在床上聽英語，做夢都是英語，學英語學到想吐，最後她考了接近80分吧（百分制的時候）。

我最後那次復習四級的時候也有種學到想吐的感覺，我學累了想看點輕松的東西都看21世紀的娛樂版，全英文的，想聽歌休息一下的時候也聽英文歌，我以前基本很少聽英文歌，但是希望自己時時刻刻在這樣一種氛圍中。我做夢也會夢見英語。早上一起來就抱著書去學習，晚上最後幾個從自習室回來，躺在床上還在聽VOA，雖然聽不大明白。

現在都畢業好幾年了，頭一次寫自己考四級的經歷，希望對你有所幫助

⑼ 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~~

⑽ 英語四級需要什麼書籍

1、四級詞彙寶典類的書籍，可以選擇一本。2、近五年或十年的四級回考試真題，選一答本。把真題做幾遍，真正弄清楚每個題目的問題所在，特別是做錯了的題目，一定要清楚。把不認識的詞彙全部查清楚，基本上就能學的差不多得了。3、每天堅持學習至少3個小時的英語，加大閱讀量，培養語感。祝你學習進步！