人手一套的大学英语四级资料书

⑴ 大学考英语四级准备什么资料书不知道哪一个大家推荐下吧！

大纲规定的词汇量是4000+，但是考试真正用到的只有2000来个，所以建议用闪内过英语《四级词汇容闪过》重点记忆一下频考词，其他单词过一遍就行，既节省时间又能记得牢，有时间还能看看其它词。还有真题书是一定要有的，这个推荐巨微英语《四级真题逐句精解》，一词一句详细讲解真题文章，重点词汇有释义，句子有语法讲解，特别是长难句的语法图解，特别适合英语基础薄弱的人用。

⑵ 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，《标准内阅读100篇》容，《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]

⑶ 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 _______.

⑷ 大学英语4级买什么书和听力材料

《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专导书吧。这三个是目前大学属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。

英语四级CET4考试入场前须知：

1、考试前，请各位考生务必检查自己的耳机，以确保其能正常使用，并准备好足够的电池!考场不提供无线耳机和电池。

2、请各位考生妥善保管好准考证，遗失不补!

3、准考证、学生证和身份证三证齐全方可进入考场。有遗失学生证或身份证者，请到所在系行政秘书兼辅导员处开具证明。无准考证或学生证、身份证两证均遗失者不得参加考试。

⑸ 大学英语四级要选择哪一种的复习资料星火还是华研外语参加过的来说一下

作为过来人建议你复习四级的资料是买一套历年的真题来做，有时间的话要做3--4遍的。听力什么的都练习历年的真题。

⑹ 大学英语四级考试，买什么练习书好

买一套星火的真来题，认认源真真刷完里面的10套历年真题。做真题，不要去做模拟题。帮助过的很多同学都说真题是考过了的东西，做真题还有什么用？这种想法可以说是大错特错，原题当然不会重新出现在你的试卷上。
但是你要知道，真题上的生词和知识点都是通的，就像你雅思拿了7分，去考托福也很难下100分一样。真题才是经典，模拟题不建议去做，因为编写的人并不是四级出题人，质量比真题差太多了。
考前一个月疯狂刷题。不用多，就一个月刚好。如果你觉得自己基础实在太差！甚至说是完全没有基础！那就拉长战线至2个月！足矣！三个月以上有些长了，后期会十分疲累。细水长流不如集中猛攻！

⑺ 大学英语四级用书

推荐星火的题，其实有那个就足够了。建议做真题之前先做一些准备。譬版如背好单词权，练习好听力等，真题要在考前再做。一天一套，记得按时间来做，那样才有效。单词书推荐新东方的红皮，止于有序的还是乱序的要看你个人了，你可以去书单看看哪个更适合你你在买。语法书其实不用买，只要你有一定的语感就足够了。
一定要练听力，推荐一本绿皮的中级听力，那本书一开始可能觉得有点难，但是一定要有耐心和毅力，慢慢来，最开始可以一天只做一小部分，但是一定要听，而不是看原文，听几遍实在不会再看原文。然后慢慢跟进。希望以上对亲有用，预祝考个好成绩。

⑻ 英语四级考试用什么资料书才好

首先要看你的英语基础好不好。假如你高中英语基础比较好，你只需要把大学英回语课本知识答点掌握，新词汇掌握就可以了。然后针对与高中不一样的题型多加练习，比如快速阅读抓问题关键词等技巧，练习的过程主要做历年的真题。英语听力很重要，多听，习惯语音出题目的方式，多听，熟悉提问的几种类型，进而学会听对话和文章的关键词，最重要的听力要多模拟考试状态练习。我当年就是猛听听力考过的。