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Jamal A. Rayyis is a writer and editor whose work has appeared in The New York Times, Food & Wine and Departures magazines, as well as several Web publications. He was also sommelier at Restaurant Two, Two, Two in New York CityRayyis, Jamal A. is the author of 'Food & Wine Magazine's Wine Guide 2004' with ISBN 9780916103842 and ISBN 0916103846.
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