大学英语四级书籍推荐基础弱

1. 想通过大学英语四级，但基础薄弱，请问有没有什么单词专项练习，就跟中学时的课课练之类的书籍

andorid系统可以下拓词 IOS也可以不过不是免费
其实单词真的没得练，说到底就是背，拿一本四级词汇被3遍，真的就会记住

2. 求大神推荐几本好的考英语四级的书或者试卷～

一、英语基础薄弱考生适用资料
（一）词汇：星火·图解速记
推荐理由：轻薄便携，记忆量小。不仅是这本词汇书，其他轻薄浓缩的词汇书同样适合英语基础薄弱的同学。用最快的速度过一遍单词，然后赶快过真题吧，搞定真题文章中的生词，你的词汇量一定能快速提升！
（二）真题：巨微土豪金《真题逐句精解》
推荐理由：第一本“专为基础薄弱考生恶补基础”的英语四级真题。逐句注释文章词汇，还对词汇的常见考点（相关搭配，熟词辟义）做了归纳；为了帮大家攻克语法，逐句讲解文章，剖析句子结构，还用了结构图的形式，力求详尽透彻。只要这一本真题，完美替代词汇书语法书！
（三）各题型专项：历年真题+真题详解
推荐理由：英语基础薄弱的考生，只需要针对性的、全面的研读真题即可。可以在某段时间，只针对一种题型进行专训，既可以快速掌握解题思路和解题技巧，又可以获悉英语四级的命题趋势和命题特点，可谓一举两得。
（四）课外阅读：英文原版《小王子》，《爱丽丝梦游仙境》
推荐理由：对于英语基础薄弱的同学来说，带着趣味性学英语是再好不过的，这两本英文原版书都是入门级的，比外刊文章简单的多，没有过多的难词。课余时间阅读这些书，不仅能学到生词，学到好的句子，也能培养学英语的兴趣。
二、英语基础的较好考生适用资料
（一）词汇：新东方 四级词汇·词根+联想记忆法
推荐理由：对于英语基础较好的同学来说，词汇量应该也是比较好的。那么在备考四级的过程中，你要做的就是将这本全面的词汇书通读一遍，标记处少数还未掌握的词汇，然后对这些词汇重点记忆。
（二）真题： 大学英语四级真题·汇编王
推荐理由：如果英语基础已经足够扎实了，最好的备考方法就是大量刷题了。这本真题包含今年的18套真题，是目前最全的真题了。此外，只要十几块钱，这么美丽的价格，多刷几遍也不心疼啊。
（三）各题型专项：华研系列
推荐理由：华研的真题不够尽善尽美，但是各题型专训做的很不错。至于为什么说适用于英语基础较好的同学呢？因为这个系列有一个特点，解析比较简略，解析包含了许多专业术语。英语基础较好的同学使用起来毫无压力，但是英语基础不够好的同学可能用起来会比较吃力。
（四）课外阅读：各类外刊杂志《时代周刊》《卫报》等
推荐理由：英语四级的考题的题源就是这些外刊，并且是近五年之内的文章。闲暇时间可以读一读，既可以积累英语词汇和句式，也能增长见闻，还可能会看到本年度的考题哦！

3. 大学英语四级多少分过基础不好用啥书

425。英语四级很好过的，不管基础好不好，只要好好复习，你一定可以通过的。下面我来介绍一内些阅读容理解的复习方法。
阅读理解的复习需要大量的词汇积累，不认识词汇，谈何做题呢？
我们可以采用这样一个学习词汇的方式，你在做完一篇练习后，对完答案不要急着改错，先把自己不认识的词汇记录下来，然后自己去查阅并记忆。
这样积累下来后，抽时间在多去单词，毕竟四六级核心词汇也就那么多，慢慢熟悉了，下次遇到也能猜个大概。在平时练题的时候，要把做题时间控制在10分钟内，保证效率也得保证做题质量。

4. 准备考英语四级，求大神推荐几本比较好的英语四级资料！本人英语较弱。

一、英语基础薄弱考生适用资料
（一）词汇：星火·图解速记
推荐理由：轻薄便携，记忆量小。不仅是这本词汇书，其他轻薄浓缩的词汇书同样适合英语基础薄弱的同学。用最快的速度过一遍单词，然后赶快过真题吧，搞定真题文章中的生词，你的词汇量一定能快速提升！
（二）真题：巨微土豪金《真题逐句精解》
推荐理由：第一本“专为基础薄弱考生恶补基础”的英语四级真题。逐句注释文章词汇，还对词汇的常见考点（相关搭配，熟词辟义）做了归纳；为了帮大家攻克语法，逐句讲解文章，剖析句子结构，还用了结构图的形式，力求详尽透彻。只要这一本真题，完美替代词汇书语法书！
（三）各题型专项：历年真题+真题详解
推荐理由：英语基础薄弱的考生，只需要针对性的、全面的研读真题即可。可以在某段时间，只针对一种题型进行专训，既可以快速掌握解题思路和解题技巧，又可以获悉英语四级的命题趋势和命题特点，可谓一举两得。
（四）课外阅读：英文原版《小王子》，《爱丽丝梦游仙境》
推荐理由：对于英语基础薄弱的同学来说，带着趣味性学英语是再好不过的，这两本英文原版书都是入门级的，比外刊文章简单的多，没有过多的难词。课余时间阅读这些书，不仅能学到生词，学到好的句子，也能培养学英语的兴趣。
二、英语基础的较好考生适用资料
（一）词汇：新东方 四级词汇·词根+联想记忆法
推荐理由：对于英语基础较好的同学来说，词汇量应该也是比较好的。那么在备考四级的过程中，你要做的就是将这本全面的词汇书通读一遍，标记处少数还未掌握的词汇，然后对这些词汇重点记忆。
（二）真题： 大学英语四级真题·汇编王
推荐理由：如果英语基础已经足够扎实了，最好的备考方法就是大量刷题了。这本真题包含今年的18套真题，是目前最全的真题了。此外，只要十几块钱，这么美丽的价格，多刷几遍也不心疼啊。
（三）各题型专项：华研系列
推荐理由：华研的真题不够尽善尽美，但是各题型专训做的很不错。至于为什么说适用于英语基础较好的同学呢？因为这个系列有一个特点，解析比较简略，解析包含了许多专业术语。英语基础较好的同学使用起来毫无压力，但是英语基础不够好的同学可能用起来会比较吃力。
（四）课外阅读：各类外刊杂志《时代周刊》《卫报》等
推荐理由：英语四级的考题的题源就是这些外刊，并且是近五年之内的文章。闲暇时间可以读一读，既可以积累英语词汇和句式，也能增长见闻，还可能会看到本年度的考题哦！

5. 英语四级书籍推荐

词汇：闪过英语《四级词汇闪过》（短期内搞定词汇）
真题：巨微的四级真题/逐句精解（适合英语基础薄弱）
《四级真题汇编王》（英语基础较好的同学，专门用来刷题）
闪过《四级真题/满分兵法》（适合备考时间不足）

6. 大学英语四级的参考书

《新要求大学抄英语词汇星火式巧记袭速记（1-4级）》新华出版社(个人觉得很好,每个单词都有特定的记忆方法联想词根词缀等都有加入,配有小图,我当时用的就是这本,词汇相对扎实,对考六级奠定很好的词汇基础)
星火颠峰听力/星火大学英语一本全(我当时买的是一本全,听力只占一个版块,但是他介绍的一些听力技巧挺有帮助的,最重要的是我很喜欢书的设置样式,而且也有很多练习题;颠峰听力技巧介绍的绝对是全面,听力主要还是练习多听,这本在相对的听力书还是不错的)
星火四级历年真题点评(可能有好几个版本的,答案都很详细,有的甚至扩充一些题型)
绝对是经验总结,这些书我全买过,绝对是货比三家,当然有个人喜好的王长喜的试卷颜色我不喜欢,华研的试卷答案不是很详细,不过他的模拟卷十分的详细,推荐,)
希望对你有所帮助

7. 有什么大学英语四级推荐用书的，适合基础弱的最好！

我当时用的来单词书是闪源过英语的四级词汇闪过，里面有必考词、基础词、超纲词和偶考词，时间紧就记的必考词，很省时间。真题的话，试试巨微英语的四级真题逐句精解，一个学姐给推荐的，文章是逐词逐句精解的，重难点都有解析，适合基础弱的人。

8. 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 _______.

9. 大学英语四级备考资料有比较适合基础薄弱的吗

有啊，本来四级就是比较基础
的考试
基础不好的
只要看完一本资料
也能过的

10. 英语基础差，考英语四级需要哪些书籍和习题，求推荐

这是我自己的经验
首先:四级的3000核心词汇一定要背了,买一套真题研究.
听力:
就是经常保持语感,建议你多听英文材料,如果只是要过四级的话,建议听listen
to
this(中级听力)这是一般大学英语专业的教材,里面有很多情景对话,口音也十分丰富,建议每天泛听(不用每句都听懂).另外,听历年真题的听力部分,建议精听(每句都听懂为止).ps:只是过四级的话不用去的bbc,浪费时间.
作文:
研究范文的思路,背下经典的句子,自己研究几个作文的套句.开头,结尾怎么写,中间怎么写.研究一个万能结构.
比如说,开头:....is
an
issue
that
is
discussed
daily
in
both
private
and
public
section.引入文章主题.第一段:to
begin
with,接论据
.第二段,furthermore,接第2个论据.
第三段:last
but
not
least
接第3个论据.结尾:personally,
i
fully
sanction(认为).....接结论.
四级作文最重要--不要有语法错误,如果语法不太好,建议先看看语法书.
句子结构灵活多变,善用从句也是高分原则。
阅读:
由于考试时间有限,我个人认为没有必要全文通读,很浪费时间,因为有的段落不涉及到题目,我认为阅读技巧很重要,所以建议你去买本阅读技巧的书,然后用真题的阅读文章做练习.
还有不要养成一遇到不认识的单词就查字典的习惯,尽量根据前后文猜测意思.
我个人的习惯是:在阅读中不认识的单词,猜意思,如果陌生单词出现的频率高那证明它是常用词汇,这时再来查,并住意思,这样印象深刻一点.
养成不见陌生单词就查习惯,这样强迫自己在一难度较高的情况下做题,这样考试遇见陌生单词较多的文章也不会慌张了.
语法:
其实历年考的语法词汇或搭配也就百来个,很多考过的是重复的,所以强烈建议研究真题考过的词汇.并且买本王长喜的词汇做做.
最后,单词很重要,如果你想考高分的话,我的经历是,第一次6级只看了500个核心词汇但是做了n多套卷子才考503,第2次把6000词汇都背了,就做了3套真题(没有时间做题了)确考了655.所以吧,单词是基础~~~~~~
就这么多了,预祝考试顺利~~~~~~~:)