英语四级必看书籍

『壹』 过英语四级需要那些书籍

1、《新东方绿宝书四级词汇词根+联想记忆法》

书籍介绍：严格按照考试大纲收录所有的四级单词，将其分为35个单元列出，同时补充超纲单词和中学已学单词及词组，词汇全面收录，完全乐意满足了四级备考的需要。

2.《大学英语四级阅读180篇》

书籍介绍：所有训练参照英语四级阅读考试改革新题型命题，备考针对性强；英语四级阅读专项强化，掌握解题技巧；英语四级阅读综合模拟，考前实战训练。

3.《大学英语听力1000题》

书籍介绍：参照全新听力改革英语4级新题型命题，删除不考的听力短对话和四级单词与词组听写，补充英语四级短篇新闻听力，备考针对性强；大题量训练，培养考生快速答题的能力。

4.《4级写作100篇》

书籍介绍：范文背诵+技巧点拨，一本话题全面的真题是必须的，该书能完全满足背诵需求，搭配真题使用效果更好。

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『贰』 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 _______.

『叁』 英语四级水平适合读哪些英语书籍

《薄冰英语》挺不错的，不过买四级资料不能说哪本书好，只能说哪本书更适合你，看你英语基础在哪一种水平线上，基础不太好，就买些那种对知识点解释很详细的，基础好就看看四级题库，多积累点题型！

『肆』 英语四级考试要看什么书啊

英语四级可以考CFA，cfa考试报考对考生的英语水平无特别要求，不过cfa考试为全专英文考试，cfa考生的属英语水平最好能够正确理解试题及正确表达考生观点的基础之上。
CFA报考条件：
根据CFA特许金融分析师协会的要求，报考不限定专业，如果你对资产管理、投资研究、咨询服务或投行感兴趣，只要符合下列条件就能报名参加CFA考试：
1. 拥有学士学位或相当的专业水准以上，对专业没有任何限制；大学学习年限与全职工作经验合计满四年；如果申请人不具备学士学位，而是具备相当的专业水准，也可被接受为候选人。 4年制本科学历（大四在校生） 3年制大专学历加上1年全职工作经验 2年制大专学历加上2年全职工作经验
2.遵守职业道德规范；
3.完成注册和报名以及支付费用；
4.能够用英语参加考试。

『伍』 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~~

『陆』 考英语四级需要看什么书求过来人推荐

一、复词汇篇书推荐
1.《新东方绿宝书四制级词汇词根+联想记忆法》
书籍介绍：严格按照考试大纲收录所有的四级单词，将其分为35个单元列出，同时补充超纲单词和中学已学单词及词组，词汇全面收录，完全乐意满足了四级备考的需要。
三、各题型专项篇
1.《大学英语四级阅读180篇》
书籍介绍：所有训练参照英语四级阅读考试改革新题型命题，备考针对性强；英语四级阅读专项强化，掌握解题技巧；英语四级阅读综合模拟，考前实战训练。
2.《大学英语听力1000题》
书籍介绍：参照全新听力改革英语4级新题型命题，删除不考的听力短对话和四级单词与词组听写，补充英语四级短篇新闻听力，备考针对性强；大题量训练，培养考生快速答题的能力。
3.《大学英语四级翻译30天速成胜经》
书籍介绍：包含了翻译常考单词、语法及多题材模拟题，着重讲解了汉译英翻译技巧和对考生常见问题的分析。较上一版增加了讲解内容和最新试题精练，让考生学与练相结合，增加知识积累。
4.《4级写作100篇》
书籍介绍：范文背诵+技巧点拨，一本话题全面的真题是必须的，该书能完全满足背诵需求，搭配真题使用效果更好。

『柒』 考英语四级推荐什么复习书籍

您好
这个答案别人给不了，只能你自己给出！
我给你分析一下：
你能通过四级考试的方法：专
1.词汇
可以说属你现在的英语很差，词汇量太少了！
你可以制定一个计划，大学英语四级词汇总计多少个，你除以现在距离考试的天数，然后得出你每天要记住的单词量，当然每天要多记，因为你总会有那一天有别的事情没有背单词。
2.语法
每天抽出一定的时间学语法。
3.模拟题
每周做一套模拟题，看看你能得多少分，错题马上检查。
4.听力
听力占得比重也很大，每天联系听力很重要。
5.最重要的一点，毅力，你必须能坚持住。
如果以上这些你能通过，那么你可以通过四级考试。

『捌』 英语四级水平适合读哪些英语书籍

书虫简单了点
看CHINA DAILY
英语沙龙啊 之类的都可以
疯狂英语阅读版
英语周报大学生版

『玖』 英语四级需要哪些书籍

我英语基础也不好,我大学英语四级一共考了四次，说出来挺丢人的，最后那次考了531，对于像我这种英语基础不好的人来说已经算是比较高的分数了。我讲一下我当时是如何复习的吧。

我当时复习用了两个月的时间。

第一个月复习计划

一、先是背单词，如果基础不好，对英语的理解力差，单词量就很重要。我当时用的书是《淘金式分频词汇4级分册》，这本书的好处是，频率出现最高的单词会排在最前面，按照四级考试中出现的频率高低依次往后排，这样你就能从最重要的单词背起。我每天背几个LESSON，第二天再把前一天背的复习一遍，再背新的LESSON，第三天把前两天的复习一遍，然后再背第三天要背的，单词能尽快背完最好，每天背几个LESSON的单词根据你自己的情况安排。总体来讲，一个月之内最好背完。（平均每天花2个小时）

注：背单词的时候不要纯背单词，最好能好好看看例句，知道单词的具体用法，语境等等，这对做听力、阅读都是有好处的。

二、每天都坚持听听力一个半到两个小时，我当时还另外买了一本四级的辅导书，名字记不清了，好象叫《四级英语颠峰训练》（大概的名字）里面针对四级考试分项训练，差不多够你用一个月的时间了，第二个月，就可以做历年真题了。（平均每天一个半到两个小时）

注：如果基础不好，开始听得时候会有些关键地方总也听不明白，不要先急于看答案和注解，多听几遍。看答案的时候把自己听不明白和错误的地方仔细看看，里面有一些你不太清楚地固定短语，单词等等，把它们记下来，一般来说，四级英语的听力都在一定的范围内，你听精了，自然就没问题了。

三、阅读。我阅读正确率开始的时候很低，我觉得我理解的原文的意思和真正的原文的意思好像有差距。当时我看到网上推荐了一本书，叫《新编大学英语四级阅读180篇》，是上海交通大学 潘晓燕主编，我当时的计划是每天做6篇，180篇做完刚好30天，我做这本阅读也是严格算时间做的，根据四级考试平均每篇阅读所需时间。这本书也是第一个月要做完的，第二个月是要做真题用的。

注：虽然量变产生质变，但是也不能一味闷头去做，做阅读也有技巧的，首先先看下面的问题，带着问题有目标的看阅读，正确率会比较高，如果遇到时间不太够的情况，你可以看每段开头第一句，这样也能帮你提高蒙答案的正确率。在这方面你可以上网搜一些技巧学习学习。

四、作文。对于作文我没有太特意的准备，首先在背单词的时候的很多例句或着好的句子我顺便都背了，上文提到的《颠峰训练》中对各个部分的训练都有，对于作文的格式，一些好的范文的句子我都背了，有一些得分点你可以把握，比如说：连接词用的好了会很得分，象then，in addition，also，等等，还比如一些表示逻辑关系的词，最常见的first，second，third，还比如说我认为I think，你换一种说法，说as far as I am concerned，阅卷老师就会对你不自觉地产生好感，你的分自然就不会低拉。

接着第二个月

开始做真题，我当时把历年的真题都做了3遍以上，最好卡着时间做，这是为了适应考试，如果你没有一个整段的时间，你每部分卡时间做也可以。

我这两个月所有做过的题都是卡着时间做的，看完了你也许觉得工作量满大的，很费时间，我就是这样复习的。

当时看了一篇文章很受鼓舞，大概意思是，一个人四级刚刚60分，六级的时候每天早上一起床就学英语，晚上睡觉前躺在床上听英语，做梦都是英语，学英语学到想吐，最后她考了接近80分吧（百分制的时候）。

我最后那次复习四级的时候也有种学到想吐的感觉，我学累了想看点轻松的东西都看21世纪的娱乐版，全英文的，想听歌休息一下的时候也听英文歌，我以前基本很少听英文歌，但是希望自己时时刻刻在这样一种氛围中。我做梦也会梦见英语。早上一起来就抱着书去学习，晚上最后几个从自习室回来，躺在床上还在听VOA，虽然听不大明白。

现在都毕业好几年了，头一次写自己考四级的经历，希望对你有所帮助

『拾』 大学英语四级考试书籍推荐

有些学校是大二才让考CET的。。。
如果你是湖北的孩纸，那么区别不大。分为听力、阅读、写作、综合四大板块。。。单词薄弱的话买本新东方四级单词背背，基本功扎实的话直接做真题集就可以了