Forager Tama Matsuoka and chef de cuisine Eddy Leroux, both of New York restaurant Daniel, have signed a book deal with Clarkson Potter to write Foraged Flavor. The book will contain "recipes for plants that can be foraged throughout North America" and will be out Summer 2012.
Ever since Danish chef René Redzepi hit the international scene about a year and a half ago in a major way with his penchant for gathering lichen, foraging has been a major trend in restaurants. Since cookbooks naturally operate slightly behind restaurant trends, it makes sense that foraging cookbooks are going to pop up. Expect next summer/fall to be flooded with them.