When it comes to American food trends, chefs are often the driving force. In the past twenty years, regional cuisine has developed apace with the restaurant industry as chefs have introduced the ingredients, cooking techniques, and values that shape regional cuisines—including ours here in New England. Boston’s cuisine and restaurant scene have come a long way since the days when prime rib, chowder, and Parker House rolls reigned. Author Leigh Belanger will profile top chefs and food producers in The Boston Homegrown Cookbook, which illustrates year-round cooking in famed Boston restaurants.