㈠ 考英語四級推薦什麼復習書籍
您好
這個答案別人給不了，只能你自己給出！
我給你分析一下：
你能通過四級考試的方法：專
1.詞彙
可以說屬你現在的英語很差，詞彙量太少了！
你可以制定一個計劃，大學英語四級詞彙總計多少個，你除以現在距離考試的天數，然後得出你每天要記住的單詞量，當然每天要多記，因為你總會有那一天有別的事情沒有背單詞。
2.語法
每天抽出一定的時間學語法。
3.模擬題
每周做一套模擬題，看看你能得多少分，錯題馬上檢查。
4.聽力
聽力佔得比重也很大，每天聯系聽力很重要。
5.最重要的一點，毅力，你必須能堅持住。
如果以上這些你能通過，那麼你可以通過四級考試。
㈡ 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。
㈢ 請推薦幾本大學英語四級輔導書，謝謝。
認為王長喜系列比較好可以先用《王長喜聽力90分突破》專項練習聽力，《標准版閱讀100篇》，權《巔峰訓練》
《作文模板》做完四本後，一定要做真題，建議使用「交通大學出版」的。解釋要詳細。之後就應該能過了，記得我用這幾本書只用了三個月就搞定四級，我小弟也用此方法四級也過了，關鍵是時間的分配和能否堅持住。
四級主要是單詞量但建議不要專門背單詞而是從閱讀中總結生單詞進行背誦，且不要在做閱讀時直接查詞義，要先猜，做完之後在查，總結在小本上進行背誦，每天背40左右個即可，背到考試前一周。能背什麼程度到什麼程度。
注意：王長喜系列比真題要簡單，但是其方法特別好，只要掌握之後，真題依其方法便可迎刃而解。如繼續咨詢請發我郵箱[email protected]
㈣ 大學英語四級考試書籍推薦
有些學校是大二才讓考CET的。。。
如果你是湖北的孩紙，那麼區別不大。分為聽力、閱讀、寫作、綜合四大板塊。。。單詞薄弱的話買本新東方四級單詞背背，基本功扎實的話直接做真題集就可以了
㈤ 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 _______.
㈥ 有什麼好用的大學英語四級復習資料推薦嗎
我大學英語四級一共考了四次，前三次都沒過。最後那次考了1，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。我復習了兩個月，講一下我當時的復習計劃吧。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，因為基礎不好，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。噢 順便提一下，目前我在學的ABC天卞英語的老師才和我提過，其實想征服英語應該是不費力地..必須要擁有一個好的學習空間及闇練口語對象，外教水平很重要 標准口音(建議找歐美外教)才行，不間斷逐日口語溝通，一對一加強化教學才能有最.好.的進步效率；完成課堂後仍要回放復習課堂錄音檔，更可以加深印象 若真的是沒有練習對象的環境，可以去聽力室或大耳朵得到課後材料研習，多說多練迅速的英語水平就提升起來，學習效果是絕對迅速明顯的~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：開始聽得時候也許有些關鍵地方會聽不明白，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。我當然明白四級閱讀的比例的重要性。所以專門強化了閱讀。當時我看到網上推薦了一本書，叫《新編大學英語四級閱讀10篇》，是上海交通大學 潘曉燕主編，我當時的計劃是每天做篇，10篇做完剛好0天，我做這本閱讀也是嚴算時間做的，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。最後考下來我閱讀大概是0%的正確率吧。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，trd，還比如說我認為I tnk，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，目的是能夠適應真正的考試。
㈦ 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~~
㈧ 英語四級考試推薦書目
詞彙上可以選擇新東方四級詞彙，真題就選王長喜的歷年真題。
㈨ 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）。
㈩ 大神們，有哪些好用的英語四級書籍推薦
我四級考了兩次才過，第二次考了512。比我第一次考四級高了將近100分呢，所以我就迫不及版待地來給你安利我權的備考神器了，鐺鐺鐺鐺，就是巨微英語《四級真題逐句精解》啦,每個重點單詞、每個句子有詳細講解，真的超適合我這樣的英語渣用，以後就不用再厚著臉皮去問老師或者學委啦。。。。而且裡面的長難句圖解真的敲喜歡，超推薦。