I bought the yeast book at the same time as I attended the Brisbane Conference a couple of years ago and also got some good expanded information from the lecture by the Whitelabs guy who was flown over for the day. Two best tips I got were:
With a starter you are looking for yeast multiplication, not fermentation. If you get a nice krausen on top of your starter, the yeast has stopped reproducing and started actively fermenting, so you've not achieved what you were looking for. That's why it's a good idea to keep your starter wort around 1040.
Don't be tempted to pour the whole thing into your brew as quickly as possible, let it use up the fermentables then drop out until you get a nice layer on the bottom, pour off the waste liquid then put the yeast in your brew. You don't want the waste liquid which, if you have made on LDME isn't going to do your brew any favours.