I've got a copy of that book.
The authors recommend adding fresh yeast 3 days prior to bottling for all of their higher gravity beers to aid in carbonation. It is not related to the main fermentation process. Pitching fresh yeast is prior to bottling is recommended with beers that have been sitting in secondary for extended periods of time (a couple of months or more).
Primary - Pale Mild, Ginger Ale, Brown Porter
Secondary - Stupid Berliner Weiss that won't sour...