大學英語四級書籍推薦基礎弱

1. 想通過大學英語四級，但基礎薄弱，請問有沒有什麼單詞專項練習，就跟中學時的課課練之類的書籍

andorid系統可以下拓詞 IOS也可以不過不是免費
其實單詞真的沒得練，說到底就是背，拿一本四級詞彙被3遍，真的就會記住

2. 求大神推薦幾本好的考英語四級的書或者試卷～

一、英語基礎薄弱考生適用資料
（一）詞彙：星火·圖解速記
推薦理由：輕薄便攜，記憶量小。不僅是這本詞彙書，其他輕薄濃縮的詞彙書同樣適合英語基礎薄弱的同學。用最快的速度過一遍單詞，然後趕快過真題吧，搞定真題文章中的生詞，你的詞彙量一定能快速提升！
（二）真題：巨微土豪金《真題逐句精解》
推薦理由：第一本「專為基礎薄弱考生惡補基礎」的英語四級真題。逐句注釋文章詞彙，還對詞彙的常見考點（相關搭配，熟詞辟義）做了歸納；為了幫大家攻克語法，逐句講解文章，剖析句子結構，還用了結構圖的形式，力求詳盡透徹。只要這一本真題，完美替代詞彙書語法書！
（三）各題型專項：歷年真題+真題詳解
推薦理由：英語基礎薄弱的考生，只需要針對性的、全面的研讀真題即可。可以在某段時間，只針對一種題型進行專訓，既可以快速掌握解題思路和解題技巧，又可以獲悉英語四級的命題趨勢和命題特點，可謂一舉兩得。
（四）課外閱讀：英文原版《小王子》，《愛麗絲夢遊仙境》
推薦理由：對於英語基礎薄弱的同學來說，帶著趣味性學英語是再好不過的，這兩本英文原版書都是入門級的，比外刊文章簡單的多，沒有過多的難詞。課余時間閱讀這些書，不僅能學到生詞，學到好的句子，也能培養學英語的興趣。
二、英語基礎的較好考生適用資料
（一）詞彙：新東方 四級詞彙·詞根+聯想記憶法
推薦理由：對於英語基礎較好的同學來說，詞彙量應該也是比較好的。那麼在備考四級的過程中，你要做的就是將這本全面的詞彙書通讀一遍，標記處少數還未掌握的詞彙，然後對這些詞彙重點記憶。
（二）真題： 大學英語四級真題·匯編王
推薦理由：如果英語基礎已經足夠扎實了，最好的備考方法就是大量刷題了。這本真題包含今年的18套真題，是目前最全的真題了。此外，只要十幾塊錢，這么美麗的價格，多刷幾遍也不心疼啊。
（三）各題型專項：華研系列
推薦理由：華研的真題不夠盡善盡美，但是各題型專訓做的很不錯。至於為什麼說適用於英語基礎較好的同學呢？因為這個系列有一個特點，解析比較簡略，解析包含了許多專業術語。英語基礎較好的同學使用起來毫無壓力，但是英語基礎不夠好的同學可能用起來會比較吃力。
（四）課外閱讀：各類外刊雜志《時代周刊》《衛報》等
推薦理由：英語四級的考題的題源就是這些外刊，並且是近五年之內的文章。閑暇時間可以讀一讀，既可以積累英語詞彙和句式，也能增長見聞，還可能會看到本年度的考題哦！

3. 大學英語四級多少分過基礎不好用啥書

425。英語四級很好過的，不管基礎好不好，只要好好復習，你一定可以通過的。下面我來介紹一內些閱讀容理解的復習方法。
閱讀理解的復習需要大量的詞彙積累，不認識詞彙，談何做題呢？
我們可以採用這樣一個學習詞彙的方式，你在做完一篇練習後，對完答案不要急著改錯，先把自己不認識的詞彙記錄下來，然後自己去查閱並記憶。
這樣積累下來後，抽時間在多去單詞，畢竟四六級核心詞彙也就那麼多，慢慢熟悉了，下次遇到也能猜個大概。在平時練題的時候，要把做題時間控制在10分鍾內，保證效率也得保證做題質量。

4. 准備考英語四級，求大神推薦幾本比較好的英語四級資料！本人英語較弱。

一、英語基礎薄弱考生適用資料
（一）詞彙：星火·圖解速記
推薦理由：輕薄便攜，記憶量小。不僅是這本詞彙書，其他輕薄濃縮的詞彙書同樣適合英語基礎薄弱的同學。用最快的速度過一遍單詞，然後趕快過真題吧，搞定真題文章中的生詞，你的詞彙量一定能快速提升！
（二）真題：巨微土豪金《真題逐句精解》
推薦理由：第一本「專為基礎薄弱考生惡補基礎」的英語四級真題。逐句注釋文章詞彙，還對詞彙的常見考點（相關搭配，熟詞辟義）做了歸納；為了幫大家攻克語法，逐句講解文章，剖析句子結構，還用了結構圖的形式，力求詳盡透徹。只要這一本真題，完美替代詞彙書語法書！
（三）各題型專項：歷年真題+真題詳解
推薦理由：英語基礎薄弱的考生，只需要針對性的、全面的研讀真題即可。可以在某段時間，只針對一種題型進行專訓，既可以快速掌握解題思路和解題技巧，又可以獲悉英語四級的命題趨勢和命題特點，可謂一舉兩得。
（四）課外閱讀：英文原版《小王子》，《愛麗絲夢遊仙境》
推薦理由：對於英語基礎薄弱的同學來說，帶著趣味性學英語是再好不過的，這兩本英文原版書都是入門級的，比外刊文章簡單的多，沒有過多的難詞。課余時間閱讀這些書，不僅能學到生詞，學到好的句子，也能培養學英語的興趣。
二、英語基礎的較好考生適用資料
（一）詞彙：新東方 四級詞彙·詞根+聯想記憶法
推薦理由：對於英語基礎較好的同學來說，詞彙量應該也是比較好的。那麼在備考四級的過程中，你要做的就是將這本全面的詞彙書通讀一遍，標記處少數還未掌握的詞彙，然後對這些詞彙重點記憶。
（二）真題： 大學英語四級真題·匯編王
推薦理由：如果英語基礎已經足夠扎實了，最好的備考方法就是大量刷題了。這本真題包含今年的18套真題，是目前最全的真題了。此外，只要十幾塊錢，這么美麗的價格，多刷幾遍也不心疼啊。
（三）各題型專項：華研系列
推薦理由：華研的真題不夠盡善盡美，但是各題型專訓做的很不錯。至於為什麼說適用於英語基礎較好的同學呢？因為這個系列有一個特點，解析比較簡略，解析包含了許多專業術語。英語基礎較好的同學使用起來毫無壓力，但是英語基礎不夠好的同學可能用起來會比較吃力。
（四）課外閱讀：各類外刊雜志《時代周刊》《衛報》等
推薦理由：英語四級的考題的題源就是這些外刊，並且是近五年之內的文章。閑暇時間可以讀一讀，既可以積累英語詞彙和句式，也能增長見聞，還可能會看到本年度的考題哦！

5. 英語四級書籍推薦

詞彙：閃過英語《四級詞彙閃過》（短期內搞定詞彙）
真題：巨微的四級真題/逐句精解（適合英語基礎薄弱）
《四級真題匯編王》（英語基礎較好的同學，專門用來刷題）
閃過《四級真題/滿分兵法》（適合備考時間不足）

6. 大學英語四級的參考書

《新要求大學抄英語詞彙星火式巧記襲速記（1-4級）》新華出版社(個人覺得很好,每個單詞都有特定的記憶方法聯想詞根詞綴等都有加入,配有小圖,我當時用的就是這本,詞彙相對扎實,對考六級奠定很好的詞彙基礎)
星火顛峰聽力/星火大學英語一本全(我當時買的是一本全,聽力只佔一個版塊,但是他介紹的一些聽力技巧挺有幫助的,最重要的是我很喜歡書的設置樣式,而且也有很多練習題;顛峰聽力技巧介紹的絕對是全面,聽力主要還是練習多聽,這本在相對的聽力書還是不錯的)
星火四級歷年真題點評(可能有好幾個版本的,答案都很詳細,有的甚至擴充一些題型)
絕對是經驗總結,這些書我全買過,絕對是貨比三家,當然有個人喜好的王長喜的試卷顏色我不喜歡,華研的試卷答案不是很詳細,不過他的模擬卷十分的詳細,推薦,)
希望對你有所幫助

7. 有什麼大學英語四級推薦用書的，適合基礎弱的最好！

我當時用的來單詞書是閃源過英語的四級詞彙閃過，裡面有必考詞、基礎詞、超綱詞和偶考詞，時間緊就記的必考詞，很省時間。真題的話，試試巨微英語的四級真題逐句精解，一個學姐給推薦的，文章是逐詞逐句精解的，重難點都有解析，適合基礎弱的人。

8. 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 _______.

9. 大學英語四級備考資料有比較適合基礎薄弱的嗎

有啊，本來四級就是比較基礎
的考試
基礎不好的
只要看完一本資料
也能過的

10. 英語基礎差，考英語四級需要哪些書籍和習題，求推薦

這是我自己的經驗
首先:四級的3000核心詞彙一定要背了,買一套真題研究.
聽力:
就是經常保持語感,建議你多聽英文材料,如果只是要過四級的話,建議聽listen
to
this(中級聽力)這是一般大學英語專業的教材,裡面有很多情景對話,口音也十分豐富,建議每天泛聽(不用每句都聽懂).另外,聽歷年真題的聽力部分,建議精聽(每句都聽懂為止).ps:只是過四級的話不用去的bbc,浪費時間.
作文:
研究範文的思路,背下經典的句子,自己研究幾個作文的套句.開頭,結尾怎麼寫,中間怎麼寫.研究一個萬能結構.
比如說,開頭:....is
an
issue
that
is
discussed
daily
in
both
private
and
public
section.引入文章主題.第一段:to
begin
with,接論據
.第二段,furthermore,接第2個論據.
第三段:last
but
not
least
接第3個論據.結尾:personally,
i
fully
sanction(認為).....接結論.
四級作文最重要--不要有語法錯誤,如果語法不太好,建議先看看語法書.
句子結構靈活多變,善用從句也是高分原則。
閱讀:
由於考試時間有限,我個人認為沒有必要全文通讀,很浪費時間,因為有的段落不涉及到題目,我認為閱讀技巧很重要,所以建議你去買本閱讀技巧的書,然後用真題的閱讀文章做練習.
還有不要養成一遇到不認識的單詞就查字典的習慣,盡量根據前後文猜測意思.
我個人的習慣是:在閱讀中不認識的單詞,猜意思,如果陌生單詞出現的頻率高那證明它是常用詞彙,這時再來查,並住意思,這樣印象深刻一點.
養成不見陌生單詞就查習慣,這樣強迫自己在一難度較高的情況下做題,這樣考試遇見陌生單詞較多的文章也不會慌張了.
語法:
其實歷年考的語法詞彙或搭配也就百來個,很多考過的是重復的,所以強烈建議研究真題考過的詞彙.並且買本王長喜的詞彙做做.
最後,單詞很重要,如果你想考高分的話,我的經歷是,第一次6級只看了500個核心詞彙但是做了n多套卷子才考503,第2次把6000詞彙都背了,就做了3套真題(沒有時間做題了)確考了655.所以吧,單詞是基礎~~~~~~
就這么多了,預祝考試順利~~~~~~~:)