For liquid measurements, I recommend Pyrex (glass) 2-cup and 4-cup sizes. They’re handy for melting butter in a microwave, too.
For dry measurements, I recommend a basic set of metal measuring cups from ¼- to 2-cup sizes.
All the recipes in the book were tested by scooping dry ingredients into the measuring cup, then leveling the top of the cup with a straight-edged knife (often referred to as the “spoon and sweep” method). All light and dark brown sugars should be packed tightly and leveled to the top of the cup.