Well, the resulting sediment is what carbonated your beer in the bottle, so you really can't eliminate it. A couple of things that help, though, are to do what the others said, and chill it for a few days, and don't agitate the bottle at all. Carefully pour into a glass, leaving the last 1/2 inch of beer in the bottle. If you do it all in one pour, you won't usually stir up the yeast. If you keep the carbonated beer in the fridge, the yeast cake usually settles pretty compactly into the bottom and doesn't stir up that well.
A few other tips for next time- use highly flocculant yeast, since that will compact into tight sediment on the bottom. Harder to clean the bottles, but will give you prettier beer. Another thing you can do is to let the beer stay in the fermenter longer. The longer it sits before you rack it, the less yeast sediment you'll have in your bottles. Patience is rewarded in this!
The only way I know of to avoid the sediment is to force carbonate (keg) the beer and then to bottle from the keg.