In the mid-2012, Ruhlman published Salumi, a follow-up to Charcuterie about Italian dry-cured Italian meats, which he wrote with Brian Polcyn. The Bouchon Bakery cookbook, another collaboration with Thomas Keller and the TKRG team, was released in the fall of 2012.
In mid-2012, Ruhlman published "Salumi," a sequel to his book "Charcuterie" about Italian dry-cured meats, co-written with Brian Polcyn.  The same year, he and Thomas Keller released the cookbook "Bouchon Bakery."