英語四級閱讀真題書籍
真題買星火的吧，我昨天陪朋友買書還去看了，出的不錯，買那10套真題加2套預測的內，容解析非常詳細，而且還有全文翻譯，比較好！
考四六級真題就是王道！一定要做好！
你底子差就再買一本聽力和閱讀吧！王長喜的太難，王邁邁的太簡單，還是推薦星火的，書市的工作人員都說星火的買的好,我四六級都是用的星火，確實不錯，還有我不是托哦！
其實四六級靠的是速度，當然是實力不可少的，既然你決心學習就要堅持，只要堅持一定會有收獲！從現在開始持之以恆的努力12月我等你的好消息！
還有就是別動搖，要相信自己，一開始准備是很有信心和決心的，越到後來就越是會懈怠，畢竟還有近四個月才考試，但是不要想著還有四個月，要給自己倒計時，雖然痛苦，但是臨近考試這種辦法就很管用了，因為你給自己加壓，就會往前跑，你比別人跑得快你的信心就充足，這樣到了考試關頭你就不會緊張了。
堅持不懈型芯你一定能成功！先預祝一下。。。
有不明白的或需要的可以和我說，畢竟是過來人，希望我的回答可以幫助你
『貳』 英語四級考試該看什麼書好
英語四級不難過哦，只要稍微有點基礎，應該沒問題的。首先呢，你得去買一套歷年英語四級的真題哦，真題已經有很多了，把每套真題做熟做透就要花很多時間，在這個過程中，你就能學到很多了。當然做題的時候要掐著時間做，因為考試的時候往往會緊張，經常有人會說來不及，所以做真題的時候一定要定時哦，准確度要有，速度也要有。模擬題就不要買了，沒必要，而且模擬題的質量一般來說沒有真題高。其次、你要明白四級中聽力和閱讀佔了很大的比重，這兩題攻克了，也就沒什麼問題了。我建議你每天晚上聽四級中真題的聽力，磨磨耳朵是有好處的，也可以當做催眠曲，呵呵o(∩_∩)o~我也經常這樣練聽力的，很有好處哦，還有閱讀，咬經常做，不能生疏掉哦，這樣考試的時候才有感覺，最好每天練幾篇。接下來說說作文，作文不用擔心，只要把作文的框架模式背下來就好了，考試的時候再套用上去，寫作文的時候第一段是絕對不能有錯誤的，要小心哦。至於四級作文的框架模式，網路搜一搜應該有很多，真題作文里也會有說明的。其他題目做做真題就好了哦~~最重要的是考試放平心態，不要緊張！英語四級每年可以考2次，分別是6月份和12月份，我是英語專業的，相信我哦，good
luck！
『叄』 英語四級真題的書哪本好
買一套真題,或者預測題,就可以了, 很多的，比如上海交通大學的那套，還可以 然後做. 可以看一下這個。 http://www.wwenglish.net/update/voaspec/1a.htm 可以進主頁，有最基礎的。 還一個四級的。 http://www.eol.cn/CET_4255/index.shtml 語法 http://www.wwenglish.net/en/z/grammar/ 這個應該可以，看一下。 http://www.hjenglish.com/down/list/406/ 英語中聽力和閱讀占的比重最大，這兩個學好了差不多了。 聽力，堅持每天都聽。聽的內容不要求很難，最好是你都聽的懂，但也可以反復的聽。如果你長時間不聽力你會發現你對聽力的反應特別慢，所以堅持，我比較喜歡每天晚上九點到十點的經濟之聲，清晰，標准。 閱讀，不一定非的做那種帶題目的，你就可以看小說或者報紙，比如窗頭燈系列的，或者china daily ,21st century.都可以，這樣的作用很大，提高單詞量，不知不覺中，積累一些好的句子。這樣作文也提高了。當然看的時候不要老看漢語，不懂的在看漢語的翻譯。 作文，可以背一些好的文章，或者句子，英語作文都是借鑒別人好的。
『肆』 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~~
『伍』 英語四級考試要看什麼書啊
英語四級可以考CFA，cfa考試報考對考生的英語水平無特別要求，不過cfa考試為全英文專考試，cfa考生的英語水平最屬好能夠正確理解試題及正確表達考生觀點的基礎之上。
CFA報考條件：
根據CFA特許金融分析師協會的要求，報考不限定專業，如果你對資產管理、投資研究、咨詢服務或投行感興趣，只要符合下列條件就能報名參加CFA考試：
1. 擁有學士學位或相當的專業水準以上，對專業沒有任何限制；大學學習年限與全職工作經驗合計滿四年；如果申請人不具備學士學位，而是具備相當的專業水準，也可被接受為候選人。 4年制本科學歷（大四在校生） 3年制大專學歷加上1年全職工作經驗 2年制大專學歷加上2年全職工作經驗
2.遵守職業道德規范；
3.完成注冊和報名以及支付費用；
4.能夠用英語參加考試。
『陸』 大學英語四級用書
推薦星火的題，其實有那個就足夠了。建議做真題之前先做一些准備。譬如背專好單詞，練習好聽力等，真題要在屬考前再做。一天一套，記得按時間來做，那樣才有效。單詞書推薦新東方的紅皮，止於有序的還是亂序的要看你個人了，你可以去書單看看哪個更適合你你在買。語法書其實不用買，只要你有一定的語感就足夠了。
一定要練聽力，推薦一本綠皮的中級聽力，那本書一開始可能覺得有點難，但是一定要有耐心和毅力，慢慢來，最開始可以一天只做一小部分，但是一定要聽，而不是看原文，聽幾遍實在不會再看原文。然後慢慢跟進。希望以上對親有用，預祝考個好成績。
『柒』 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 _______.
『捌』 歷年來英語四級真題閱讀理解及翻譯
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『玖』 想要提高英語四級閱讀，買什麼書好
你好！來這三本書各有千自秋希望你能從自己的角度去考察一下 我買的是第二本還帶光碟很不錯啊！星火英語還有個官方網站那裡的資源也很多希望能幫到你（www.sparke.cn)
『拾』 英語四級考試什麼參考書比較好啊
歷年四級真題就是最好的參考資料。
做題時要當作是考試，規定2小時時間。版做完後對答案權。把每道題都要弄清為什麼是這上答案。
並且把每道選擇題里的四個選項的單詞查字典，弄清四個單詞的區別。
第二天再重新做一次這份試題，看你能對多少。別忘了復習前幾天的單詞。
詞彙量有了，能區別單詞了，閱讀能力自然提高。
一定要天天復習。這樣肯定有很大的提高。
我當初就是這樣學，考過四級和六級的。
http://www.douban.com/note/77607065/
相信你也行。祝你取得好成績！