I have that book as well. One of my buddies made that batch some time ago and it is excellent. I have made many big belgians (up to 12%) with only making a huge starter, adding yeast nutrient for primary, and oxygenating. I have yet to add yeast before bottling and all of my big beers have turned out great. The only way that I would add yeast at bottling is if the beer stayed in secondary for a lengthy period of time (over 1 year, like a lambic). Good luck!