I've got a copy of that book as well.
To me, it's most useful for being another source of brewing techniques that work. It's always good to see approaches different than the norm, might help people develop a process that works better for them.
Also, that book (and some other research) got me thinking about something...racking to secondary. Though most of us no longer do this, it fits exactly in to racking to a cask. I may not have my facts right, but it seems that secondary serves as a settling AND and carbonating stage, then you just bottle the already carbed beer.
Might be an interesting technique to further minimize oxygen uptake for those seeking to do so. Ferment to within a few points of FG, rack to secondary and dose with primings and finings. Store at a temp such that the dissolved CO2 is at an appropriate level for British styles. Bottle in a few days before the yeast have completely finished with the primings.
Sorry if this seems rambling. Lately I've really been trying to learn more about British brewing, and there are some interesting tie ins to the whole minimizing O2 problems approach that is such a hot topic today. If I understand things right, the Brits basically keep the beer on active (still fermenting, though perhaps only slowly) yeast for the life of the beer. Seems to me these active yeast would be ideal oxygen scrubbers...