㈠ 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。
㈡ 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。
㈢ 请推荐几本大学英语四级辅导书，谢谢。
认为王长喜系列比较好可以先用《王长喜听力90分突破》专项练习听力，《标准版阅读100篇》，权《巅峰训练》
《作文模板》做完四本后，一定要做真题，建议使用“交通大学出版”的。解释要详细。之后就应该能过了，记得我用这几本书只用了三个月就搞定四级，我小弟也用此方法四级也过了，关键是时间的分配和能否坚持住。
四级主要是单词量但建议不要专门背单词而是从阅读中总结生单词进行背诵，且不要在做阅读时直接查词义，要先猜，做完之后在查，总结在小本上进行背诵，每天背40左右个即可，背到考试前一周。能背什么程度到什么程度。
注意：王长喜系列比真题要简单，但是其方法特别好，只要掌握之后，真题依其方法便可迎刃而解。如继续咨询请发我邮箱[email protected]
㈣ 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
㈤ 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 _______.
㈥ 有什么好用的大学英语四级复习资料推荐吗
我大学英语四级一共考了四次，前三次都没过。最后那次考了1，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。我复习了两个月，讲一下我当时的复习计划吧。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，因为基础不好，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。噢 顺便提一下，目前我在学的ABC天卞英语的老师才和我提过，其实想征服英语应该是不费力地..必须要拥有一个好的学习空间及闇练口语对象，外教水平很重要 标准口音(建议找欧美外教)才行，不间断逐日口语沟通，一对一加强化教学才能有最.好.的进步效率；完成课堂后仍要回放复习课堂录音档，更可以加深印象 若真的是没有练习对象的环境，可以去听力室或大耳朵得到课后材料研习，多说多练迅速的英语水平就提升起来，学习效果是绝对迅速明显的~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：开始听得时候也许有些关键地方会听不明白，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。我当然明白四级阅读的比例的重要性。所以专门强化了阅读。当时我看到网上推荐了一本书，叫《新编大学英语四级阅读10篇》，是上海交通大学 潘晓燕主编，我当时的计划是每天做篇，10篇做完刚好0天，我做这本阅读也是严算时间做的，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。最后考下来我阅读大概是0%的正确率吧。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，trd，还比如说我认为I tnk，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，目的是能够适应真正的考试。
㈦ 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~~
㈧ 英语四级考试推荐书目
词汇上可以选择新东方四级词汇，真题就选王长喜的历年真题。
㈨ 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）。
㈩ 大神们，有哪些好用的英语四级书籍推荐
我四级考了两次才过，第二次考了512。比我第一次考四级高了将近100分呢，所以我就迫不及版待地来给你安利我权的备考神器了，铛铛铛铛，就是巨微英语《四级真题逐句精解》啦,每个重点单词、每个句子有详细讲解，真的超适合我这样的英语渣用，以后就不用再厚着脸皮去问老师或者学委啦。。。。而且里面的长难句图解真的敲喜欢，超推荐。