Yeast just go dormant at that 34 F temp, but they don't die. They are still very much there and very viable.
Put your fermentor in a closet for about 24 hours to let it warm up to room temp, or as close to 70 F as you can if you can control it. From there, just bottle like normal and carb/condition at room temp (again, as close to 70F as you can).
If you rack to a bottling bucket, that's enough agitation to rouse the yeast. If you bottle straight from the secondary, you want to give the bucket a few light swirls with your brew paddle/spoon before you start bottling to resuspend some yeast. Not enough swirl to introduce oxygen, but enough to get a small % of the yeast layer back into the solution.
Hope that helps!