英语四级阅读真题书籍
真题买星火的吧，我昨天陪朋友买书还去看了，出的不错，买那10套真题加2套预测的内，容解析非常详细，而且还有全文翻译，比较好！
考四六级真题就是王道！一定要做好！
你底子差就再买一本听力和阅读吧！王长喜的太难，王迈迈的太简单，还是推荐星火的，书市的工作人员都说星火的买的好,我四六级都是用的星火，确实不错，还有我不是托哦！
其实四六级靠的是速度，当然是实力不可少的，既然你决心学习就要坚持，只要坚持一定会有收获！从现在开始持之以恒的努力12月我等你的好消息！
还有就是别动摇，要相信自己，一开始准备是很有信心和决心的，越到后来就越是会懈怠，毕竟还有近四个月才考试，但是不要想着还有四个月，要给自己倒计时，虽然痛苦，但是临近考试这种办法就很管用了，因为你给自己加压，就会往前跑，你比别人跑得快你的信心就充足，这样到了考试关头你就不会紧张了。
坚持不懈型芯你一定能成功！先预祝一下。。。
有不明白的或需要的可以和我说，毕竟是过来人，希望我的回答可以帮助你
『贰』 英语四级考试该看什么书好
英语四级不难过哦，只要稍微有点基础，应该没问题的。首先呢，你得去买一套历年英语四级的真题哦，真题已经有很多了，把每套真题做熟做透就要花很多时间，在这个过程中，你就能学到很多了。当然做题的时候要掐着时间做，因为考试的时候往往会紧张，经常有人会说来不及，所以做真题的时候一定要定时哦，准确度要有，速度也要有。模拟题就不要买了，没必要，而且模拟题的质量一般来说没有真题高。其次、你要明白四级中听力和阅读占了很大的比重，这两题攻克了，也就没什么问题了。我建议你每天晚上听四级中真题的听力，磨磨耳朵是有好处的，也可以当做催眠曲，呵呵o(∩_∩)o~我也经常这样练听力的，很有好处哦，还有阅读，咬经常做，不能生疏掉哦，这样考试的时候才有感觉，最好每天练几篇。接下来说说作文，作文不用担心，只要把作文的框架模式背下来就好了，考试的时候再套用上去，写作文的时候第一段是绝对不能有错误的，要小心哦。至于四级作文的框架模式，网络搜一搜应该有很多，真题作文里也会有说明的。其他题目做做真题就好了哦~~最重要的是考试放平心态，不要紧张！英语四级每年可以考2次，分别是6月份和12月份，我是英语专业的，相信我哦，good
luck！
『叁』 英语四级真题的书哪本好
买一套真题,或者预测题,就可以了, 很多的，比如上海交通大学的那套，还可以 然后做. 可以看一下这个。 http://www.wwenglish.net/update/voaspec/1a.htm 可以进主页，有最基础的。 还一个四级的。 http://www.eol.cn/CET_4255/index.shtml 语法 http://www.wwenglish.net/en/z/grammar/ 这个应该可以，看一下。 http://www.hjenglish.com/down/list/406/ 英语中听力和阅读占的比重最大，这两个学好了差不多了。 听力，坚持每天都听。听的内容不要求很难，最好是你都听的懂，但也可以反复的听。如果你长时间不听力你会发现你对听力的反应特别慢，所以坚持，我比较喜欢每天晚上九点到十点的经济之声，清晰，标准。 阅读，不一定非的做那种带题目的，你就可以看小说或者报纸，比如窗头灯系列的，或者china daily ,21st century.都可以，这样的作用很大，提高单词量，不知不觉中，积累一些好的句子。这样作文也提高了。当然看的时候不要老看汉语，不懂的在看汉语的翻译。 作文，可以背一些好的文章，或者句子，英语作文都是借鉴别人好的。
『肆』 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~~
『伍』 英语四级考试要看什么书啊
英语四级可以考CFA，cfa考试报考对考生的英语水平无特别要求，不过cfa考试为全英文专考试，cfa考生的英语水平最属好能够正确理解试题及正确表达考生观点的基础之上。
CFA报考条件：
根据CFA特许金融分析师协会的要求，报考不限定专业，如果你对资产管理、投资研究、咨询服务或投行感兴趣，只要符合下列条件就能报名参加CFA考试：
1. 拥有学士学位或相当的专业水准以上，对专业没有任何限制；大学学习年限与全职工作经验合计满四年；如果申请人不具备学士学位，而是具备相当的专业水准，也可被接受为候选人。 4年制本科学历（大四在校生） 3年制大专学历加上1年全职工作经验 2年制大专学历加上2年全职工作经验
2.遵守职业道德规范；
3.完成注册和报名以及支付费用；
4.能够用英语参加考试。
『陆』 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。譬如背专好单词，练习好听力等，真题要在属考前再做。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。
『柒』 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 _______.
『捌』 历年来英语四级真题阅读理解及翻译
你好，我是兔兔秃90，用网络网盘分享给你，点开就可以保存，链接永内久有效^_^链接：https://pan..com/s/10l5r9FXDkpfRCtHdxlAe2Q 提取码容：0000
『玖』 想要提高英语四级阅读，买什么书好
你好！来这三本书各有千自秋希望你能从自己的角度去考察一下 我买的是第二本还带光盘很不错啊！星火英语还有个官方网站那里的资源也很多希望能帮到你（www.sparke.cn)
『拾』 英语四级考试什么参考书比较好啊
历年四级真题就是最好的参考资料。
做题时要当作是考试，规定2小时时间。版做完后对答案权。把每道题都要弄清为什么是这上答案。
并且把每道选择题里的四个选项的单词查字典，弄清四个单词的区别。
第二天再重新做一次这份试题，看你能对多少。别忘了复习前几天的单词。
词汇量有了，能区别单词了，阅读能力自然提高。
一定要天天复习。这样肯定有很大的提高。
我当初就是这样学，考过四级和六级的。
http://www.douban.com/note/77607065/
相信你也行。祝你取得好成绩！